Thai Chicken Salad Wonton Cups

Make Thai Chicken Salad Wonton Cups for bright, crunchy bites with tangy dressing and crisp wonton cups.

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
• 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 and gently press each wonton wrapper into the cavities of a regular muffin tin so they form little cups; the edges should ripple naturally. Bake until the wrappers are crisp and a light golden-brown, about 12–15 minutes, then remove and let them cool in the tin so they keep their cup shape. Once cool, transfer the crisp cups to an airtight container if you’re not using them immediately — they stay crisp for up to three days. The focus here is on achieving an even, thin, brittle shell with delicate browned ridges and a translucent, lacy edge.

Step 2: Make and rest the dressing

Place the smashed garlic, lime juice, rice vinegar, fish sauce, soy sauce, neutral oil, sugar (or honey) and the finely chopped birds-eye chili into a small glass jar, secure the lid and shake vigorously until the dressing emulsifies into a glossy, slightly viscous vinaigrette. Let the jar sit for at least ten minutes so the flavors meld and the crushed garlic infuses its aroma, then discard the garlic clove before tossing. The visual goal is a pale, slightly opalescent dressing with tiny suspended chili flecks and oil droplets that will cling to the salad components.

Step 3: Toss the chicken salad

Combine the shredded cooked chicken, finely shredded cabbage, julienned carrot and finely chopped shallots (or scallions) in a roomy matte ceramic bowl and toss them together until the textures mingle: fibrous, steaming chicken threads contrasted with crisp, ribbon-like cabbage and bright, crunchy carrot batons. Pour the rested dressing over the mix and toss again so every strand and shred is glossy but not soggy; scatter a few sesame seeds while tossing for contrast. Aim for a salad that looks airy, texturally diverse, and glistening with a balanced sheen of dressing.

Step 4: Fill, garnish and serve

Spoon the dressed chicken salad generously into the cooled wonton cups, filling each cup to the brim so the salad mounds above the crisp rim. Garnish with a light sprinkle of sesame seeds and fresh cilantro leaves, and add lime wedges nearby for squeezing. Serve immediately so the contrast between the crunchy, golden cups and the cool, tangy, fragrant filling is at its peak.

Notes

• Bake wonton cups until just pale golden to avoid burning the edges
• Dress salad gradually to prevent soggy cups
• Store baked cups at room temperature in an airtight container for up to three days
• Use rotisserie chicken for a time-saving shortcut
• Reheat softened cups in a 325F oven for 3 to 5 minutes to restore crispness