These Thai Chicken Salad Wonton Cups bring Thai inspired flavors to a traditional American chicken salad recipe. With a salad made from shredded chicken, cabbage, carrots and shallots and tossed with a soy sauce, rice vinegar, fish sauce, lime juice, garlic, honey, chili and canola oil dressing then stuffed into crispy wonton wrappers for a perfect aesthetic serving.
Not only do they look beautiful and delicate, they are a wonderful party catering idea because they feed a few and taste delicious.
To make Thai Chicken Salad Wonton Cups, you will need the following ingredients:
Preheat the oven to 320 °F.
In a regular muffin tray, fill each cup with a wonton wrapper and mound into each tin.
Bake the wonton wrappers in the preheated oven for about 12-15 minutes until crispy and lightly golden brown. Remove from the oven and allow the wrappers to cool in the muffin tray before filling with the chicken salad.
In a jar, fill with 1 smashed garlic clove, 1½ tablespoons of lime juice, 2 teaspoons of rice vinegar, 2½ teaspoons of fish sauce, 1 teaspoon of soya sauce, 1½ tablespoon of canola oil or other of your choice, 1 teaspoon of sugar or honey, and 1-2 bird's eye chili. Shake to combine all the ingredients well then set aside for 10 minutes to allow the flavors to marinate together.
In a salad bowl, toss 1½ cups of shredded cooked chicken with 1½ cups of finely shredded cabbage, ¾ cup of julienned carrots, ¼ cup of finely chopped scallions to evenly mix and combined.
Divide the dressed salad between the 12 crispy wonton wrappers and garnish with some sesame seeds and fresh cilantro leaves then serve straight away.
It’s summertime and we’re all looking for the perfect salad which is why these Thai Chicken Salad Wonton Cups are going like hotcakes. Easy to prepare and makes a few, low carbs, fresh and healthy. What more do you need? Let us know if we’re missing anything and contact us online using our hashtag #cookmerecipes.
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