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Thai Chicken Salad Cups with fresh ingredients served in lettuce wraps

Thai Chicken Salad Wonton Cups

A vibrant and fresh dish combining crispy wonton cups filled with juicy shredded chicken, crisp vegetables, and a flavorful dressing, perfect for gatherings or as a light meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cups
Course: Appetizer, Light Meal
Cuisine: Thai
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Wonton Cups
  • 12 pieces wonton wrappers These will form the base of your cups, becoming perfectly crispy.
For the Dressing
  • 1 clove garlic, smashed Adds a strong, aromatic essence when combined in the dressing.
  • 1.5 tbsp lime juice The bright acidity lifts the entire dish, imparting a zesty flavor.
  • 2 tsp rice vinegar This brings a subtle sweetness that balances the dressing.
  • 2.5 tsp fish sauce A quintessential ingredient in Thai cuisine, providing umami depth.
  • 1 tsp soy sauce Adds a savory note that rounds out the dressing flavors.
  • 1.5 tbsp canola oil (or any neutral-flavored oil) This acts as the base for your dressing.
  • 1 tsp sugar (or honey) To balance the acidity.
  • 1-2 pieces birds eye chilies, deseeded and finely chopped (or 1-2 tsp of chili paste or hot sauce) For a kick of heat.
For the Salad Filling
  • 1.5 cups shredded cooked chicken Poached chicken breast is ideal, tender and juicy.
  • 1.5 cups finely shredded cabbage Adds crunch and volume.
  • 3/4 cup carrot, finely julienned Sweet and crunchy, it brightens the mix.
  • 1/3 cup finely chopped shallots/scallions Red onion is a good substitute, providing a mild, oniony flavor.
Garnish
  • sesame seeds For garnish, offering a delightful nutty flavor.
  • fresh coriander/cilantro leaves A fresh and fragrant touch on top.

Method
 

Preparation of Wonton Cups
  1. Preheat your oven to 160°C (320°F).
  2. Take your wonton wrappers and carefully place them into a regular muffin tin, molding them into cup shapes.
  3. Bake for about 12 to 15 minutes or until they are crisp and lightly golden brown.
  4. Once baked, remove the cups from the oven and let them cool in the muffin tin.
  5. If not using immediately, store them in an airtight container, where they will stay crisp for up to three days.
Mix the Dressing
  1. In a jar or a small bowl, combine the smashed garlic, lime juice, rice vinegar, fish sauce, soy sauce, canola oil, sugar, and chopped chilies.
  2. Secure the lid on the jar and shake vigorously until well combined, or mix well in the bowl.
  3. Let the dressing sit for at least 10 minutes, allowing the flavors to infuse and meld together.
Prepare the Chicken Salad
  1. In a large mixing bowl, combine the shredded cooked chicken, cabbage, carrots, and chopped shallots or scallions.
  2. Toss everything together until well mixed.
Combine and Serve
  1. Discard the garlic clove from the dressing, then pour the dressing over the chicken salad mixture, tossing gently to coat all ingredients evenly.
  2. Spoon the chicken salad into each baked wonton cup, filling them generously.
  3. For a finishing touch, garnish with sesame seeds and fresh coriander or cilantro leaves.
  4. Serve immediately, and enjoy the incredible burst of flavor.

Notes

You can find wonton wrappers in the refrigerated section of most grocery stores. Ensure they are fresh for the crispiest result. Adjust the number of chilies according to your heat preference. Besides chicken, you can use cooked shrimp or tofu for a different protein option.