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Thai Chicken Salad Wonton Cups: A Flavorful Crunch!

A delicious and crunchy Thai Chicken Salad served in crispy wonton cups, perfect for appetizers or a light meal.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Appetizer
Cuisine: Thai
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 375°F. Lightly spray a muffin tin with cooking spray.
  2. 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.
  3. In a large bowl, combine the shredded chicken, red bell pepper, cucumber, green onions, cilantro, and peanuts.
  4. In a separate small bowl, whisk together the mayonnaise, soy sauce, lime juice, sesame oil, and sriracha (if using).
  5. Pour the dressing over the chicken mixture and toss until well combined.
  6. Spoon the chicken salad mixture into each baked wonton cup.
  7. Serve immediately or refrigerate for up to 1 hour before serving for a chilled option.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 10gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 40mgSodium: 400mgFiber: 1gSugar: 2g

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.

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