Description
A delicious and crunchy Thai Chicken Salad served in crispy wonton cups, perfect for appetizers or a light meal.
Ingredients
Scale
- 1 cup cooked chicken, shredded
- 1/2 cup red bell pepper, finely diced
- 1/2 cup cucumber, finely diced
- 1/4 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, chopped
- 1/4 cup mayonnaise
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon sriracha (optional)
- 24 wonton wrappers
- Cooking spray
Instructions
- Preheat the oven to 375°F. Lightly spray a muffin tin with cooking spray.
- Gently press each wonton wrapper into the muffin tin cups to form a cup shape. Bake for 8-10 minutes or until golden and crispy. Remove from the oven and let cool.
- In a large bowl, combine the shredded chicken, red bell pepper, cucumber, green onions, cilantro, and peanuts.
- In a separate small bowl, whisk together the mayonnaise, soy sauce, lime juice, sesame oil, and sriracha (if using).
- Pour the dressing over the chicken mixture and toss until well combined.
- Spoon the chicken salad mixture into each baked wonton cup.
- Serve immediately or refrigerate for up to 1 hour before serving for a chilled option.
Notes
- For a vegetarian option, substitute the chicken with diced tofu or chickpeas.
- Add a splash of fish sauce for an extra umami flavor or include shredded carrots for added crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 40mg