Thai Chicken Salad served in crispy wonton cups

Thai Chicken Salad Wonton Cups

ByCasey Monroe

why make this recipe

Thai Chicken Salad Wonton Cups are a delicious and fun way to serve a fresh and zesty salad. They are perfect for parties, picnics, or even a light dinner. The crispy wonton cups provide a great crunch, while the flavorful chicken salad brings nicely balanced tastes. It’s a quick and easy recipe that can be made in advance, making it a great choice for busy days.

how to make Thai Chicken Salad Wonton Cups

Ingredients :

  • 12 wonton wrappers
  • 1 garlic clove, smashed (Note 1)
  • 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 grape seed, vegetable or other neutral flavored oil)
  • 1 tsp sugar (or honey)
  • 1 – 2 birds eye chili, deseeded and finely chopped (or 1 – 2 tsp of chili paste or hot sauce)
  • 1 1/2 cups shredded cooked chicken (I used poached chicken breast)
  • 1 1/2 cups finely shredded cabbage
  • 3/4 cup carrot, finely julienned
  • 1/3 cup finely chopped shallots/scallions (or substitute with red onion or eschalots)
  • Sesame seeds
  • Fresh coriander/cilantro leaves

Directions :

  1. Preheat the oven to 160C/320F.
  2. Place wonton wrappers into a regular muffin tin, molding them into cups. Bake for 12 to 15 minutes, until crisp and light golden brown. Remove from the oven and let the cups cool in the muffin tin. Store in an airtight container until required (they stay crisp for up to 3 days).
  3. Combine dressing ingredients in a jar and shake to mix. Set aside for at least 10 minutes to allow the flavors to infuse.
  4. In a bowl, combine chicken salad ingredients and toss to mix well.
  5. To serve: Discard the garlic clove from the dressing, then toss it through the chicken salad. Divide the chicken salad between the cups. Garnish with sesame seeds and cilantro/coriander, if using. Serve immediately.

how to serve Thai Chicken Salad Wonton Cups

Serve these tasty wonton cups as appetizers at a party or as a light lunch. They are best enjoyed fresh, so assemble them right before serving to keep the cups crispy. You can also arrange them on a platter for an appealing presentation.

how to store Thai Chicken Salad Wonton Cups

If you have leftover wonton cups, store them in an airtight container at room temperature. They will stay crisp for up to three days. However, once filled with salad, serve immediately as the filling can make the cups soggy.

tips to make Thai Chicken Salad Wonton Cups

  • Ensure that the wonton wrappers are molded well into the muffin tin to create perfect cups.
  • Let the dressing sit for a bit to let the flavors deepen; this makes your chicken salad taste even better.
  • Feel free to adjust the level of heat by adding more or fewer chilies to suit your taste.

variation

You can customize this recipe by adding other ingredients to the chicken salad, such as bell peppers, cucumber, or even mango for a sweet twist. You can also substitute chicken with shrimp or tofu to cater to different dietary preferences.

FAQs

  1. Can I make the wonton cups in advance?
    Yes, you can bake the wonton cups a few days in advance and store them in an airtight container until you are ready to use them.

  2. What can I use instead of fish sauce?
    If you prefer not to use fish sauce, you can replace it with soy sauce for a vegetarian or vegan option.

  3. Can I use raw chicken in this recipe?
    It’s best to use cooked chicken for safety reasons. You can poach, grill, or roast chicken beforehand to use in this recipe.