Thai Chicken Salad Wonton Cups

Crispy Wonton with Cabbage, Chicken and Thai Dressing
Crispy Wonton with Cabbage, Chicken and Thai Dressing
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12 Wonton wrappers
For the Dressing:
1 Garlic smashed
1½ tbsp Lime juice
2 tsp Rice vinegar
2½ tsp Fish sauce
1 tsp Soy sauce
1½ tbsp Canola oil or grape seed, vegetable or other neutral flavoured oil
1 tsp Honey or sugar
1-2 Chili pepper bird's eye chili, deseeded and finely chopped (or 1-2 tsp of chili paste or hot sauce
For the Chicken Salad:
1½ cups Chicken cooked , shredded
1½ cups Cabbage finely shredded
¾ cup Carrots finely julienned
¼ cup Scallions or shallots, finely chopped
For the Garnish:
Sesame seeds
Cilantro or fresh coriander, leaves

Nutritional information

  • For the Dressing:

  • For the Chicken Salad:

  • For the Garnish:

Thai Chicken Salad Wonton Cups


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:

Ingridiens for Thai Chicken Salad Wonton Cups

Steps to make Thai Chicken Salad Wonton Cups


Preheat oven


Preheat the oven to 320 °F.


Prepare wonton wrappers


In a regular muffin tray, fill each cup with a wonton wrapper and mound into each tin.


Bake wonton wrappers


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.


Prepare dressing


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.


Prepare salad


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.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

Delicious appetizer!

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