Thai Chicken Salad Wonton Cups

Name: Thai Chicken Salad Wonton Cups
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 12 servings
Cuisine: Thai
Ingredients: 12 Wonton wrappers; 1 Garlic clove (smashed); 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 other neutral-flavored oil like grape seed or vegetable); 1 tsp Sugar (or honey); 1-2 Bird's eye chili (deseeded and finely chopped (or use 1-2 tsp of chili paste/hot sauce)); 1 1/2 cups Shredded cooked chicken (such as poached chicken breast); 1 1/2 cups Shredded cabbage (finely shredded); 3/4 cup Carrot (finely julienned); 1/3 cup Shallots (or scallions, finely chopped); Sesame seeds; Fresh cilantro leaves

Wonton wrappers are baked into perfectly crisp, golden cups, then filled with a bright and refreshing Thai chicken salad. This dish is the ideal appetizer for your next gathering—it's simple to make, incredibly flavorful, and perfectly portioned for guests to enjoy. The salad is a zesty blend of shredded chicken and crisp vegetables, all brought together with a tangy, spicy dressing.

Cuisine	Thai
Category	Snack
Prep Time	20 minutes
Cook Time	15 minutes
Rest Time	10 minutes
Total Time	45 minutes
Servings	12 servings
Difficulty	Easy
Published	8/19/2025

Instructions

1
Preheat your oven to 160°C / 320°F.
2
Gently press a wonton wrapper into each cup of a standard muffin tin, shaping it to fit. Bake for 12 to 15 minutes, or until the cups are crisp and a light golden brown. Once done, let them cool completely in the muffin tin before transferring. The cups can be stored in an airtight container for up to 3 days.
3
To prepare the dressing, combine the garlic, lime juice, rice vinegar, fish sauce, soy sauce, oil, sugar, and chili in a jar. Shake well to mix and set it aside for at least 10 minutes so the flavors can infuse.
4
In a separate bowl, combine all the chicken salad ingredients: the shredded chicken, cabbage, carrot, and shallots. Toss them together to mix.
5
To serve, remove the garlic clove from the dressing and pour the dressing over the chicken salad mixture. Toss everything until the salad is well coated. Fill each wonton cup with the salad and garnish with sesame seeds and fresh cilantro. Serve the cups immediately for the best results.

Nutrition Information

Calories	74
Protein	6g
Carbohydrates	6g
Total Fat	2g
Saturated Fat	1g
Polyunsaturated Fat	1g
Monounsaturated Fat	1g
Trans Fat	0g
Cholesterol	14mg
Sodium	185mg
Potassium	88mg
Fiber	1g
Sugar	1g
Vitamin A	1200IU
Vitamin C	6mg
Calcium	10mg
Iron	1mg

Recipe Notes

For the dressing, smashing the garlic clove with the flat side of a knife and leaving it whole in the dressing jar allows the flavor to slowly infuse without overpowering the final dish. You can leave the peel on. If you prefer a stronger garlic taste, you can finely mince the garlic and add it directly to the dressing.
These cups are best enjoyed right after they are filled with the salad to maintain their crispiness. If you plan to make them ahead of time, keep the wonton cups and the salad separate and only assemble them just before serving.
Nutrition values are provided on a per-serving basis.