If you love fresh, vibrant flavors paired with a perfect crunch, you are going to adore this Thai Chicken Salad Wonton Cups Recipe. These delightful bite-sized treats bring together tender shredded chicken, crisp veggies, and a tangy, spicy dressing all nestled inside golden, crispy wonton cups. It’s a feast of texture and zing in every single bite, making it an irresistible starter or a light meal that’s sure to impress friends and family alike.
Ingredients You’ll Need
Simple and straightforward, the ingredients for this dish each play an essential role in delivering that authentic Thai freshness and texture. From the crispy wonton wrappers acting as the perfect edible vessel to the fragrant herbs and spicy dressing that bring it all to life, every item in this list is a flavor hero.
- 12 wonton wrappers: These form the crisp, golden cups that hold the salad, providing a satisfying crunch.
- 1 garlic clove, smashed: Adds a subtle pungency that deepens the dressing’s flavor.
- 1 1/2 tbsp lime juice: Brings bright acidity that lifts and balances the dish.
- 2 tsp rice vinegar: Adds gentle tanginess to the dressing’s base.
- 2 1/2 tsp fish sauce: Gives that unmistakable umami kick essential in Thai cooking.
- 1 tsp soy sauce: Enhances the savory depth without overwhelming.
- 1 1/2 tbsp canola oil: A neutral oil that helps marry the dressing ingredients.
- 1 tsp sugar (or honey): Balances the acidity and heat for a harmonious flavor profile.
- 1-2 birds eye chillis, deseeded and finely chopped: Offers a customizable spicy kick.
- 1 1/2 cups shredded cooked chicken: Tender and mild, it serves as the hearty protein base.
- 1 1/2 cups finely shredded cabbage: Adds crunch and subtle sweetness.
- 3/4 cup carrot, finely julienned: Brightens the dish with color and crisp texture.
- 1/3 cup finely chopped shallots/scallions: Contributes a mild oniony sharpness.
- Sesame seeds: Toasted and sprinkled for nuttiness and a bit of flair.
- Fresh coriander/cilantro leaves: Offers fresh, aromatic herbal notes that make the salad sing.
How to Make Thai Chicken Salad Wonton Cups Recipe
Step 1: Prepare the Wonton Cups
Start by warming up your oven to 160C/320F to gently crisp the wonton wrappers. Carefully place each wrapper into the wells of a standard muffin tin, molding them into cup shapes. Baking for about 12 to 15 minutes transforms these little sheets into beautifully crisp, golden cups. Let them cool while they hold their shape perfectly, ready to be filled with the delicious salad.
Step 2: Mix the Dressing
The dressing for this Thai Chicken Salad Wonton Cups Recipe is where the magic happens. Combine smashed garlic, lime juice, rice vinegar, fish sauce, soy sauce, canola oil, sugar, and chopped birds eye chillis in a jar. Shake it up well and let it sit for at least 10 minutes so the flavors infuse and mellow. This dressing is the vibrant punch that ties the entire dish together.
Step 3: Toss the Chicken Salad
In a spacious bowl, bring together your shredded chicken, cabbage, carrot, and shallots. Once your dressing has had time to meld, discard the garlic clove and drizzle the mixture over the salad. Toss everything thoroughly so each bite bursts with the perfect balance of spice, acidity, and umami.
Step 4: Assemble and Serve
Now the fun part: filling those golden wonton cups! Divide the dressed chicken salad evenly among the cups, making sure each one gets a generous scoop. Top with a scattering of sesame seeds and fresh cilantro leaves to add elegance and extra flavor. Serve immediately to enjoy the satisfying contrast between crisp cups and juicy salad.
How to Serve Thai Chicken Salad Wonton Cups Recipe
Garnishes
Sesame seeds and fresh cilantro bring a perfect finishing touch. The seeds add a lovely subtle crunch and a toasty nutty flavor, while the cilantro bursts with fresh herbal brightness that complements the spicy dressing.
Side Dishes
These wonton cups are fantastic as appetizers or part of a light meal. Serve them alongside steamed jasmine rice or a simple cucumber salad for a refreshing side that balances heat. A cold Thai iced tea would also pair beautifully to soothe the palate.
Creative Ways to Present
For a stunning party platter, arrange the filled wonton cups on a vibrant banana leaf or a rustic wooden board. Garnish with extra lime wedges and edible flowers to impress your guests. You can even experiment with different proteins like shrimp or tofu to keep this recipe fresh and exciting.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the finished chicken salad and wonton cups separately. Keep the salad in an airtight container in the fridge for up to two days, while the wonton cups can stay crisp for up to three days if sealed well.
Freezing
Wonton cups don’t freeze well as they can lose their crispness, so it’s best to only bake what you need. The chicken salad can be frozen, but the texture of cabbage and carrot may change, so it’s preferable to enjoy the salad fresh.
Reheating
To refresh your wonton cups, pop them in a low-temperature oven for a few minutes to regain crispness. The chicken salad is best served chilled or at room temperature, as reheating can make the veggies soggy.
FAQs
Can I use a different type of wrapper instead of wonton wrappers?
Wonton wrappers are ideal because they crisp up nicely and form sturdy cups. However, phyllo pastry sheets or even small tart shells can be creative alternatives if you want a different texture or flavor.
Is it possible to make this recipe vegetarian or vegan?
Absolutely! Swap out the chicken for tofu or tempeh, and replace fish sauce with soy sauce or a vegan fish sauce alternative to maintain that savory depth. The fresh veggies and dressing still shine brilliantly.
How spicy is this Thai Chicken Salad Wonton Cups Recipe?
The heat level depends on how many chillis or chili paste you add. Start with one birds eye chili if you prefer mild spice and increase to taste. The dressing balances heat with tang and sweetness beautifully.
Can I prepare the salad in advance for a party?
Yes! Make the dressing and salad up to a day ahead and refrigerate. Keep the wonton cups in an airtight container separately. Assemble just before serving to ensure maximum crispness and freshness.
What can I serve this with for a full meal?
This dish pairs wonderfully with steamed jasmine rice, a crunchy cucumber salad, or simple grilled vegetables. It’s light enough to be an appetizer yet satisfying enough for a meal when paired right.
Final Thoughts
You really can’t go wrong with this Thai Chicken Salad Wonton Cups Recipe if you want a dish that dazzles with freshness, texture, and bold flavors. It’s one of those recipes that feels special yet comes together in a snap, perfect for sharing with people you love. I hope you give this a try soon and enjoy every crunchy, tangy, spicy bite as much as I do.
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Thai Chicken Salad Wonton Cups Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 wonton cups
- Category: Appetizer
- Method: Baking
- Cuisine: Thai
Description
Delight your taste buds with these crispy Thai Chicken Salad Wonton Cups, combining crunchy baked wonton shells filled with a vibrant, tangy chicken salad dressed in a flavorful lime and fish sauce dressing, garnished with fresh herbs and sesame seeds. Perfect as an appetizer or light meal, these cups offer a refreshing burst of Thai flavors with every bite.
Ingredients
Wonton Cups
- 12 wonton wrappers
Dressing
- 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 grape seed, vegetable or other neutral flavored oil)
- 1 tsp sugar (or honey)
- 1 – 2 birds eye chili, deseeded and finely chopped (or 1 – 2 tsp chili paste or hot sauce)
Chicken Salad
- 1 1/2 cups shredded cooked chicken (poached chicken breast recommended)
- 1 1/2 cups finely shredded cabbage
- 3/4 cup carrot, finely julienned
- 1/3 cup finely chopped shallots or scallions (or substitute with red onion or eschallots)
Garnish
- Sesame seeds
- Fresh coriander/cilantro leaves
Instructions
- Preheat Oven: Preheat your oven to 160°C (320°F) to prepare for baking the wonton cups.
- Shape and Bake Wonton Cups: Place each wonton wrapper into the cups of a regular muffin tin, carefully molding them to fit. Bake in the preheated oven for 12 to 15 minutes until they turn crisp and light golden brown. Remove from the oven and allow them to cool while still in the muffin tin. Store in an airtight container if not using immediately; they will remain crisp for up to 3 days.
- Prepare the Dressing: Combine the smashed garlic, lime juice, rice vinegar, fish sauce, soy sauce, canola oil, sugar, and chopped birds eye chili in a jar. Shake well to mix and set aside for at least 10 minutes to let the flavors infuse thoroughly.
- Make the Chicken Salad: In a bowl, combine the shredded cooked chicken, finely shredded cabbage, julienned carrot, and finely chopped shallots or scallions. Toss them together to mix evenly.
- Combine and Serve: Remove the garlic clove from the prepared dressing and toss the dressing through the chicken salad mixture. Spoon the dressed chicken salad into the cooled wonton cups. Garnish with sesame seeds and fresh coriander or cilantro leaves if desired. Serve immediately to enjoy the crisp texture and fresh flavors.
Notes
- Use poached or leftover cooked chicken breast for best texture and flavor.
- The wonton cups can be baked ahead and stored in an airtight container for up to 3 days to maintain crispness.
- Adjust the heat by adding more or less birds eye chili, or substitute with chili paste or hot sauce to taste.
- For a gluten-free option, substitute wonton wrappers with gluten-free wrappers if available.
- Canola oil or other neutral oils are preferred to avoid overpowering the delicate flavors of the dressing.
