These Thai Chicken Salad Wonton Cups are a fresh, flavorful appetizer that’s both crunchy and creamy with a fantastic Thai-inspired zest. Combining crispy baked wonton wrappers with a vibrant chicken salad tossed in a rich peanut dressing, this recipe is easy to make and so tasty.

The crunchy wonton cup provides the perfect vessel for the crisp veggies and tender chicken, while the peanut dressing brings a rich, savory-sweet punch.

Helpful Tips

Don’t Overfill the Wonton Cups – Fill each wonton cup just enough to hold the salad without spilling over. Overfilling can make them messy to eat and may cause the cups to lose their crispiness.
Use Warm Water to Thin the Dressing – Adding warm water helps to loosen the peanut dressing to a smooth, pourable consistency, making it easier to coat the salad evenly without clumping.
Bake Wontons Until Golden and Crisp -Keep an eye on the wontons while baking—they should be golden brown and crispy but not burnt. Using cooking spray or brushing with oil helps them crisp up nicely.

Thai Chicken Salad Wonton Cups

These Thai Chicken Salad Wonton Cups are a fantastic combination of textures and flavors.

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Prep Time 20

Cook Time 12

Total Time 32

Course Appetizer

Cuisine Thai

Servings cups

Calories 112 kcal

Ingredients

12 wonton wrappers
Cooking spray or oil
3/4 cups cooked chicken breast shredded
¼ cup purple cabbage shredded
¼ cup Napa cabbage shredded
¼ cup carrot grated
1 green onion chopped
1 tablespoon cilantro chopped
¼ cup peanuts chopped

For the Peanut Dressing

¼ cup creamy peanut butter
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 clove garlic minced
1 tablespoon olive oil
1 tablespoon warm water

Instructions

Preheat the oven to 350°F. Grease a 12-cup muffin pan.
Press the wontons into the wells of the pan so they have a flat bottom. Spray or brush each with cooking oil. Bake for 10-12 minutes, until golden and crispy. Remove and let cool.
In a large bowl, combine the chicken, cabbages, carrot, onion, cilantro, and half the chopped peanuts.
In a jar or bowl, mix the peanut butter, honey, soy sauce, vinegar, garlic, olive oil, and warm water. Shake or whisk until smooth.
Pour half the dressing over the salad and toss to coat.
Fill each wonton with some of the salad, then top with a dollop of the sauce and sprinkle of the remaining peanuts. Serve immediately.

Nutrition

Calories: 112kcalCarbohydrates: 10gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 244mgPotassium: 110mgFiber: 1gSugar: 4gVitamin A: 486IUVitamin C: 2mgCalcium: 16mgIron: 1mg

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