Thai Chicken Salad Wonton Cups
Make Thai Chicken Salad Wonton Cups for a bright, crunchy appetizer or light meal—easy to assemble and full of bold flavor.
Ingredients
- 12 wonton wrappers
- 1 garlic (, 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 flavoured oil)
- 1 tsp sugar (or honey)
- 1 - 2 birds eye chilli (, 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 sub with red onion or eschallots)
- Sesame seeds
- Fresh coriander/cilantro leaves
Instructions
Step 1: Bake the Wonton Cups
Preheat the oven to 160°C (320°F). Gently press each wonton wrapper into the cups of a regular muffin tin so they form neat little bowls, trimming any uneven edges where needed. Bake for 12–15 minutes until the edges are crisp and a warm pale golden brown; you want a delicate, dry crunch with tiny blistered bubbles across the surface. Remove the tin from the oven and let the cups cool undisturbed in the muffin tin so they keep their shape and crispness.
Step 2: Make and Infuse the Dressing
Place the smashed garlic clove into a small glass jar, add the lime juice, rice vinegar, fish sauce, soy sauce, neutral canola oil, sugar (or honey), and the finely chopped bird’s eye chilli. Seal the jar and shake vigorously until the sugar dissolves and the emulsion becomes slightly glossy. Let the dressing rest for at least ten minutes so the garlic and chilli can bloom into the liquids; this keeps the dressing bright, slightly oily, and aromatic without any raw harshness.
Step 3: Toss the Chicken Salad and Dress It
In a medium mixing bowl combine the shredded poached chicken, finely shredded cabbage, julienned carrot, and finely chopped shallots or scallions. When the dressing has rested, fish out and discard the smashed garlic clove, then pour the vinaigrette over the salad and toss thoroughly so every strand and ribbon glistens with a thin, tangy coating. The transformation here is visual: dry shredded protein and raw veg become a glossy, cohesive salad with contrasting textures — tender chicken strands, crisp cabbage ribbons, and slick citrus-fish dressing.
Step 4: Assemble, Garnish and Serve
Spoon the dressed chicken salad generously into the cooled wonton cups so each cup overflows with colorful ribbons and shredded chicken. Finish with a scattering of sesame seeds and a few fresh cilantro leaves for herbaceous brightness; tuck a lime wedge nearby for optional extra zing. Arrange the filled cups on a small wooden board set on the painted white surface and serve immediately for best crunch and texture.
Notes
- Use rotisserie chicken to save time and add flavor.
- Keep wonton wrappers chilled until ready to bake for best shape.
- Start with less dressing and add more to avoid soggy cups.
- For vegetarian version, replace chicken with marinated tofu or mushrooms and swap fish sauce for mushroom soy.
- Re-crisp softened wonton cups in a 160°C oven for 3 to 5 minutes.