Thai Chicken Salad Wonton Cups

Why You’ll Love This Recipe

This recipe offers a delightful contrast between crispy wonton wrappers and a vibrant, tangy chicken salad filling. The dressing’s balance of lime, fish sauce, and chili gives the dish authentic Asian-inspired flavors. It’s easy to prepare, customizable, and perfect for entertaining or casual snacking.

Ingredients

Wonton wrappers
12 wonton wrappers

Dressing
1 garlic clove, smashed
1 1/2 tbsp lime juice
2 tsp rice vinegar
2 1/2 tsp fish sauce
1 tsp soy sauce
1 1/2 tbsp canola oil (or neutral oil like grape seed or vegetable)
1 tsp sugar (or honey)
1-2 birds eye chili, deseeded and finely chopped (or 1-2 tsp chili paste or hot sauce)

Chicken Salad
1 1/2 cups shredded cooked chicken (poached chicken breast recommended)
1 1/2 cups finely shredded cabbage
3/4 cup carrot, finely julienned
1/3 cup finely chopped shallots or scallions (or substitute with red onion or eschallots)

Garnish
Sesame seeds
Fresh coriander (cilantro) leaves

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Lightly grease a muffin tin and press a wonton wrapper into each cup, folding edges to fit. Bake for about 8-10 minutes or until golden and crispy. Remove and let cool.
2. In a small bowl, whisk together the dressing ingredients: smashed garlic, lime juice, rice vinegar, fish sauce, soy sauce, canola oil, sugar, and chopped chili. Adjust the seasoning to taste.
3. In a medium bowl, combine shredded chicken, shredded cabbage, julienned carrot, and chopped shallots or scallions. Pour the dressing over the salad mixture and toss to coat evenly.
4. Spoon the chicken salad into each cooled wonton cup.
5. Garnish with sesame seeds and fresh coriander leaves.
6. Serve immediately to keep the wonton cups crisp.

Servings and timing

Makes 12 wonton cups
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Variations

• Substitute chicken with shredded cooked shrimp or tofu for a different protein.
• Add crushed peanuts or cashews for added crunch.
• Use spicy mayo or sriracha drizzle for extra heat.
• Swap cilantro with fresh mint or Thai basil for a different herb flavor.
• Make mini lettuce cups instead of wonton cups for a low-carb version.

Storage/reheating

Prepare the chicken salad and dressing ahead, but bake and fill the wonton cups just before serving to maintain crispness. Store leftover salad in an airtight container in the refrigerator for up to 2 days. Do not store filled wonton cups as they will become soggy.

FAQs

Can I use store-bought cooked chicken?

Yes, rotisserie or leftover cooked chicken works well.

How do I keep wonton cups crispy?

Fill the cups just before serving and avoid making them too far in advance.

Can I make the dressing less spicy?

Yes, reduce or omit the chili to suit your taste.

What can I use if I don’t have fish sauce?

Use soy sauce as a substitute, though flavor will be less complex.

Can I freeze wonton cups?

You can freeze baked, cooled wonton cups but not after filling.

Can I make this recipe vegetarian?

Use tofu or tempeh instead of chicken and substitute fish sauce with soy sauce.

How long can I store the chicken salad?

Store in the refrigerator for up to 2 days.

Are these gluten-free?

Check that wonton wrappers and soy sauce are gluten-free or use gluten-free alternatives.

Can I add other vegetables?

Yes, finely sliced bell peppers or cucumber work well.

What size are the wonton wrappers?

Standard square wrappers, about 3.5 inches per side, are best.

Conclusion

Asian Chicken Wonton Cups are a vibrant and crunchy appetizer that brings together bold flavors and fresh textures in a convenient bite-sized package. Easy to customize and quick to assemble, they’re perfect for parties, lunches, or light dinners. Their balance of tangy dressing, savory chicken, and crisp wonton shells makes them a guaranteed crowd-pleaser.

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