Fresh, crisp, and full of zippy flavor, these Thai chicken salad wonton cups are a colorful bite-sized appetizer perfect for gatherings. If you’re searching for easy appetizer recipes, this one combines golden, crispy wonton shells with a vibrant, refreshing filling.
Each cup is baked until perfectly crisp, then filled with a Thai chicken salad tossed in a spicy peanut dressing. The contrast of crunchy shells and cool, flavorful filling makes every bite especially satisfying.
They’re a fun and unique option for serving, easy to enjoy in just a couple of bites. Inspired by Thai peanut chicken salad, the filling brings that same fresh, bold flavor into a smaller, party-friendly form.
These are also great for entertaining since you can prepare the components ahead and assemble them just before serving. It makes putting together an appetizer spread feel simple and stress-free.
Packed with ingredients like shredded cabbage, chicken, bok choy, carrots, herbs, and peanuts, everything is coated in that rich, nutty dressing. They’re light, colorful, and always one of the first things to disappear from the table.
Thai Chicken Salad Wonton Cups
Fresh, crisp, and full of zippy flavor, these Thai chicken salad wonton cups are a colorful bite-sized appetizer perfect for gatherings. If you’re searching for easy appetizer recipes, this one combines golden, crispy wonton shells with a vibrant, refreshing filling.
Ingredients
Thai Chicken Salad Wonton Cups Ingredients:
- 24 wonton squares
- Cooking spray
- 1 ¼ cups shredded, cooked chicken breast (rotisserie is great for this)
- ¼ cup shredded purple cabbage
- ¼ cup shredded Napa cabbage
- ¼ cup finely sliced baby bok choy (about 1 small)
- 1 small carrot, grated (or you can use bagged, shredded carrot, about ¼ cup)
- 1 tablespoon green onions
- 1 tablespoon chopped cilantro
- ¼ cup crushed peanuts
Spicy Peanut Dressing Ingredients:
- ¼ cup creamy peanut butter
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 small cloves garlic, pressed through garlic press
- 2 tablespoons rice vinegar
- 1 to 2 teaspoons sriracha sauce (more or less depending on spice level desired)
- 1 tablespoon avocado oil
- 1 tablespoon water
Instructions
- Begin by preparing all the Thai chicken salad wonton cup ingredients so everything is ready to use.
- Preheat the oven to 350°F and generously coat a mini muffin tin (24 wells, or two 12-well tins) with cooking spray.
- Lightly dust off any excess cornstarch from the wonton wrappers, then gently press each one into the muffin wells to form cups. Spray the tops with cooking spray and bake for 10–12 minutes, or until golden and crisp.
- Let the wonton cups cool slightly in the pan, then remove and allow them to cool completely before filling.
- Prepare the spicy peanut dressing by combining all ingredients in a bowl and whisking until smooth. Use immediately or store covered in the refrigerator until needed.
- In a separate bowl, combine the chicken with the remaining salad ingredients, including the chopped cilantro. If serving right away, add about 2 tablespoons of the dressing along with half of the crushed peanuts, and toss gently to coat.
- To assemble, spoon the chicken salad into each wonton cup. Drizzle with a little extra dressing and finish with a sprinkle of the remaining crushed peanuts.
- Serve immediately while the wonton cups are crisp.
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