Thai Chicken Salad Wonton Cups

Juicy, crunchy, and packed with flavor, this Thai Chicken Salad Wonton Cups recipe is calling your name!

thai chicken salad cups

Craving a burst of Thai flavor in a fun, bite-sized package?

These Thai Chicken Salad Wonton Cups are the perfect appetizer or light meal, combining creamy, savory chicken salad with the satisfying crunch of crispy wonton shells.

Get ready to unleash your inner chef and experience a taste sensation!

Ingredients

cooking with specific ingredients

To whip up this tasty Thai Chicken Salad, here is what you'll need – don't worry, most of it's super easy to find!

For the chicken, grab between 6 and 7 ounces of chicken breast. I think that's the perfect amount. Next, you're gonna need 5 ounces of mixed lettuce leaves. If you're feeling fancy, you could use other lettuce. Also what you need is 1 cup of halved cherry or grape tomatoes and 1 sliced small cucumber. To enhance the salad's overall flavor profile, consider adding crunchy vegetables.

Don't forget a quarter of a red onion – finely sliced – a half of a large red chilli —deseeded and very finely sliced. If you don't like spice, leave it out! Now, for a bit of crunch, get half a cup of roasted cashews, unsalted if you can. And finally, a quarter cup of coriander leaves.

Instructions

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Now that you've gathered every ingredient, it's time to get cooking! First, I always take the chicken out about half an hour before—it helps it cook evenly.

Let's start with the chicken. Boil some water in a saucepan, add the chicken, and pop the lid on. Once it simmers, take it off the heat and let it sit for around 20 minutes—you can even leave it up to 45! Shred chicken after poaching and cooling—easy peasy.

Next, the dressing! I just chuck all dressing ingredients into a jar. Give it a good shake. Do a quick taste test—you want that perfect balance. Get it right by adjusting until your tastebuds sing.

Finally, the salad. I place all the salad ingredients in a big bowl, drizzle most of the dressing over the top, and toss everything together. Serve it up immediately!

Recipe Notes

recipe preparation instructions provided

As you plunge into making this Thai Chicken Salad, let's talk about a few notes to help you nail this recipe!

First, that large red chilli might look scary, but don't fret! Larger chillies aren't as spicy. I use Cayenne peppers – about 12 cm/5" long. If you're worried, leave it out.

Next, Chilli Garlic Sauce is a flavour bomb! It thickens the dressing like mustard – genius, right? No Chilli Garlic Sauce? Use sriracha or other chilli pastes, just start with less.

Fish sauce is key, but soy sauce works in a pinch, though it's not quite the same.

Poaching the chicken is foolproof – juicy chicken every time! For breasts larger than 220g/7oz, boil for 2 minutes before letting it sit. You can also adjust the heat level in this recipe by altering the type and amount of chili used, similar to how the green bean salad suggests.

Finally, the dressing shouldn't taste like any one ingredient. It should be a balance – tangy, sweet, and salty. Tweak it till it's perfect!

Nutrition Information

nutrition facts and details

Let's peek at the nutrition scoop for this Thai Chicken Salad—it's good to know what we're munching on! A single serving—around 385g—packs about 465 calories, making up 23% of your daily intake. Not bad, right?

Now, let's talk specifics. A big chunk, 148 calories, comes from the cashews. I know, they're so tempting! If you're watching calories, you could cut back a bit there and maybe toss in some more chicken. It's like, "Hey, chicken, you're the star today!".

Short Recipe Version

Prep time: 15 minutes

Cook time: 10 minutes

Serving size: 12 cups

Ingredients:

12 wonton wrappers

1 cup cooked chicken, shredded

1/4 cup red bell pepper, diced

1/4 cup shredded carrots

2 tablespoons chopped cilantro

2 tablespoons Thai peanut sauce

1 tablespoon lime juice

1 teaspoon soy sauce

1/2 teaspoon sesame oil

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Press wonton wrappers into muffin tin cups.
  3. Bake for 8-10 minutes, or until golden brown.
  4. In a bowl, combine chicken, red bell pepper, carrots, and cilantro.
  5. In a separate small bowl, whisk together Thai peanut sauce, lime juice, soy sauce, and sesame oil.
  6. Pour dressing over chicken mixture and toss to combine.
  7. Spoon chicken salad into baked wonton cups.
  8. Serve immediately.

Nutrition (per serving, estimated):

Calories: 75

Protein: 6g

Fat: 4g

Carbohydrates: 5g