Fresh, colorful, and full of zesty Thai-inspired flavor, these Thai chicken salad wonton cups make an irresistible appetizer for any gathering. Crispy baked wonton shells cradle a refreshing mix of shredded chicken, crunchy vegetables, and a creamy, mildly spicy peanut dressing. Light, vibrant, and easy to assemble, they disappear as quickly as you can put them out.
Why You’ll Love This Recipe
These Thai chicken salad wonton cups combine texture and flavor in the best way possible: crisp, delicate wonton shells paired with cool, crunchy salad and a silky peanut dressing. They’re ideal for parties because the components can be prepared ahead of time and assembled just before serving. This recipe also offers convenient shortcuts—like using rotisserie chicken—and allows easy customization for heat levels and vegetable variations. Each bite is refreshing, satisfying, and packed with Thai-inspired flair.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Wonton Cups
24 wonton squares
Cooking spray
For the Thai Chicken Salad
1 1/4 cups shredded cooked chicken breast
1/4 cup shredded purple cabbage
1/4 cup shredded Napa cabbage
1/4 cup finely sliced baby bok choy (about 1 small)
1 small carrot, grated (about 1/4 cup)
1 tablespoon sliced green onions
1 tablespoon chopped cilantro
1/4 cup crushed peanuts
For the Spicy Peanut Dressing
1/4 cup creamy peanut butter
2 tablespoons honey
2 tablespoons soy sauce
2 small garlic cloves, pressed
2 tablespoons rice vinegar
1 to 2 teaspoons sriracha sauce (depending on spice level)
1 tablespoon avocado oil
1 tablespoon water
Directions
Preheat your oven to 350°F and generously spray a 24–well mini muffin tin with cooking spray.
Press each wonton square gently into the wells, spritz lightly with cooking spray, and bake for 10 to 12 minutes, or until crisp and golden. Allow to cool completely before filling.
Prepare the spicy peanut dressing by whisking all dressing ingredients in a bowl until smooth. Set aside.
In a separate bowl, combine the chicken, purple cabbage, Napa cabbage, bok choy, carrot, green onions, and cilantro.
If serving immediately, add about 2 tablespoons of the peanut dressing and half the crushed peanuts to the salad mixture. Toss gently to coat.
Spoon the chicken salad into each cooled wonton cup.
Drizzle with a bit of extra dressing and garnish with the remaining crushed peanuts.
Serve right away while the wonton cups are crisp.
Servings and timing
This recipe makes 24 appetizer-sized wonton cups.
Prep time: about 40 minutes
Cook time: about 12 minutes
Total time: about 52 minutes
Variations
Swap chicken for shredded turkey or cooked shrimp for a different protein profile.
Add thinly sliced cucumbers or bell peppers for extra freshness and crunch.
Replace soy sauce with tamari or coconut aminos for a gluten-free option.
Use almond butter instead of peanut butter for a different nutty flavor.
Make it mild by reducing or eliminating the sriracha in the dressing.
Storage/Reheating
Store components separately for best texture.
Wonton cups: keep at room temperature for up to 24 hours, loosely covered so they remain crisp.
Chicken salad: refrigerate in an airtight container for up to 2 days.
Peanut dressing: refrigerate for up to 4 days; whisk before using.
Assembled wonton cups do not store well—fill them only when ready to serve to avoid sogginess. Reheating is not recommended for the assembled cups.
FAQs
How far ahead can I bake the wonton cups?
You can bake them up to 24 hours ahead and store them loosely covered at room temperature.
Can I prepare the salad in advance?
Yes, mix the vegetables and chicken but add dressing only right before serving.
Can I make these cups gluten-free?
Use gluten-free wonton wrappers and tamari in the dressing.
Is rotisserie chicken acceptable for this recipe?
Absolutely—it’s a great time-saving option and works beautifully.
Can I make the dressing spicier?
Increase the sriracha or add a pinch of crushed red pepper.
What can I substitute for peanuts?
Cashews or almonds offer a similar crunch and flavor.
Will the wonton cups stay crispy once filled?
They soften quickly, so fill them immediately before serving.
Can I use bottled peanut sauce instead of homemade?
You can, though homemade provides fresher, brighter flavor.
Can I double the recipe for a large gathering?
Yes, all components scale easily.
What can I serve alongside these wonton cups?
Pair with light appetizers such as fresh spring rolls, cucumber salad, or grilled skewers.
Conclusion
These Thai chicken salad wonton cups are a perfect mix of crisp, creamy, and zesty—an appetizer that feels elegant yet incredibly easy to prepare. With fresh vegetables, tender chicken, and a vibrant peanut dressing, every bite delivers satisfying texture and flavor. Ideal for gatherings or light snacking, they’re a fun and refreshing way to bring Thai-inspired cuisine to your table.
Thai Chicken Salad Wonton Cups are crisp, golden wonton shells filled with a refreshing mix of shredded chicken, crunchy vegetables, and a creamy, mildly spicy peanut dressing. They’re an easy, elegant appetizer bursting with Thai-inspired flavor.
Ingredients
24 wonton squares
Cooking spray
1 1/4 cups shredded cooked chicken breast
1/4 cup shredded purple cabbage
1/4 cup shredded Napa cabbage
1/4 cup finely sliced baby bok choy
1 small carrot, grated (about 1/4 cup)
1 tablespoon sliced green onions
1 tablespoon chopped cilantro
1/4 cup crushed peanuts
1/4 cup creamy peanut butter
2 tablespoons honey
2 tablespoons soy sauce
2 small garlic cloves, pressed
2 tablespoons rice vinegar
1 to 2 teaspoons sriracha sauce
1 tablespoon avocado oil
1 tablespoon water
Instructions
Preheat oven to 350°F and spray a 24–well mini muffin tin with cooking spray.
Press wonton squares into each well, spray lightly, and bake for 10–12 minutes until crisp and golden. Cool completely.
Whisk together all dressing ingredients in a bowl until smooth. Set aside.
In a separate bowl, combine chicken, purple cabbage, Napa cabbage, bok choy, carrot, green onions, and cilantro.
If serving immediately, mix in 2 tablespoons of the peanut dressing and half the crushed peanuts. Toss gently to coat.
Spoon salad mixture into cooled wonton cups.
Drizzle with extra dressing and top with remaining crushed peanuts.
Serve right away while wonton cups are crisp.
Notes
Use rotisserie chicken to save time.
Store wonton cups and salad separately; assemble just before serving.
Customize heat by adjusting the amount of sriracha.
Use tamari for a gluten-free version.
Double the recipe for larger gatherings with ease.
