Name: Thai Chicken Salad Wonton Cups
Prep time: 25 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: Wonton Wrappers; 12 wonton wrappers; Dressing; 1 garlic clove, smashed; 1 ½ tbsp lime juice; 2 tsp rice vinegar; 2 ½ tsp fish sauce; 1 tsp soy sauce; 1 ½ tbsp canola oil (or neutral oil); 1 tsp sugar (or honey); 1-2 birds eye chilies, deseeded and finely chopped (or 1-2 tsp chili paste or hot sauce); Chicken Salad; 1 ½ cups shredded cooked chicken (poached breast recommended); 1 ½ cups finely shredded cabbage; ¾ cup carrot, julienned; ⅓ cup finely chopped shallots or scallions; Garnish; Sesame seeds; Fresh coriander (cilantro) leaves

Thai Chicken Salad Wonton Cups

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Asian Chicken Wonton Cups are crispy, bite-sized appetizers featuring crunchy baked wonton shells filled with a tangy, flavorful chicken salad tossed in a zesty lime dressing. This easy-to-make dish combines fresh veggies, aromatic herbs, and authentic Asian-inspired flavors, perfect for entertaining, lunches, or light dinners.

Author: Linda
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 12 wonton cups
Category: Appetizer, Snack, Light Meal
Method: Baking, Mixing, Assembly
Cuisine: Asian, Fusion
Diet: Gluten Free

Ingredients

Wonton Wrappers

12 wonton wrappers

Dressing

1 garlic clove, smashed

1 ½ tbsp lime juice

2 tsp rice vinegar

2 ½ tsp fish sauce

1 tsp soy sauce

1 ½ tbsp canola oil (or neutral oil)

1 tsp sugar (or honey)

1–2 birds eye chilies, deseeded and finely chopped (or 1–2 tsp chili paste or hot sauce)

Chicken Salad

1 ½ cups shredded cooked chicken (poached breast recommended)

1 ½ cups finely shredded cabbage

¾ cup carrot, julienned

⅓ cup finely chopped shallots or scallions

Garnish

Sesame seeds

Fresh coriander (cilantro) leaves

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a muffin tin. Press a wonton wrapper into each cup, folding edges to fit. Bake 8-10 minutes until golden and crispy. Cool.
Whisk dressing ingredients in a bowl: garlic, lime juice, rice vinegar, fish sauce, soy sauce, oil, sugar, and chili. Adjust to taste.
Combine shredded chicken, cabbage, carrot, and shallots in a bowl. Toss with dressing until evenly coated.
Spoon chicken salad into cooled wonton cups.
Garnish with sesame seeds and coriander leaves.
Serve immediately to maintain crispness.

Notes

Substitute chicken with shrimp or tofu for variation.

Add crushed peanuts or cashews for crunch.

Drizzle spicy mayo or sriracha for heat.

Swap cilantro with mint or Thai basil for different herb notes.

Use lettuce cups instead of wonton cups for a low-carb option.

Store leftover salad up to 2 days refrigerated; bake and fill cups just before serving.

Find it online: https://familydinnercooking.com/thai-chicken-salad-wonton-cups/