Thai Chicken Salad Wontons are the easiest and most impressive appetizer for your guests! Use it for your holiday parties or a last-minute dinner and wow your guests.
Thai Chicken Salad Wontons
This vibrant dish brings together the zesty and aromatic flavors of Thai food, all nestled into adorable, crispy wontons. With simple ingredients like chicken breasts, peanut butter, kewpie mayo, soy sauce, broccoli slaw, lime, honey peanuts, and fresh cilantro, these Thai Chicken Salad Wontons are delicious and easy to make! Whether serving these at a party or wanting a light snack, these Wonton Chicken Salad cups are the way to go!
Why You’ll Love It
Quick – These Asian Chicken Wonton cups take less than an hour to make, making them the perfect appetizer or snack.
Flavorful – Thai Chicken Wonton cups are bursting with flavor from ingredients like kewpie mayo, peanut butter, soy sauce, honey peanuts, and fresh chopped cilantro.
Perfect for parties – These Thai Chicken Salad Wonton cups are perfect for parties because they’re the perfect size for holding in your hand! Plus, you can whip up a huge batch all at once, giving everyone a chance to indulge in one of these bad boys.
One of the most important ingredients in this recipe is Kewpie mayo. Kewpie is a Japanese mayo that is a cut above the rest that ALL chefs are after! Kewpie is made of egg yolks rather than the conventional mayonnaise, which is made of whole eggs.
This allows for a creamy and sweeter taste than conventional American mayonnaise. It also has MSG in it, which is NOT a bad thing. MSG had a bad name associated with it due to false information. In reality, like any other food, unless you personally have a sensitivity or allergy to it, MSG is just fine. Plus, MSG occurs naturally in many foods, such as tomatoes!
Essentially, it is a super flavorful sodium that gives food that little something, something, or umami flavor. Many Asian stores, Amazon, and most recently even Costco, sell Kewpie. Buy it! And I promise it will replace even the most expensive mayo!
Chicken and Sauce
- Boneless skinless chicken breasts
- Creamy peanut butter – Use any kind you like.
- Kewpie mayo
- Low-sodium soy sauce
- Raw wontons – These can usually be found in the refrigerated section of the grocery store near the fresh pasta.
- Broccoli slaw mix – Trader Joe’s is a good option.
- Broccoli florets
- Red bell pepper
- Kewpie mayo
- Low-sodium soy sauce
- Sriracha (optional)
- Rice wine vinegar
- Honey peanuts
- Fresh cilantro
- Spray oil
- Salt and pepper (to taste)
How to Make Thai Chicken Salad Wontons
Prep and Bake the Chicken
Preheat your oven to 400 degrees F. Then, grab the boneless, skinless chicken breasts and give them a good sprinkle of salt and pepper. Next, pop them onto an oven-proof sheet pan and spray with cooking spray. Toss them around to coat them evenly. Lastly, slide the pan into the oven and let the chicken bake for about 15-18 minutes or until the juices are running clear. Once done, let them cool down a bit.
Whip Up the Sauce
While the chicken’s cooling, make the sauce. Take all those sauce ingredients and whisk them up—make sure to get rid of any clumps. If it’s feeling too thick, add a tablespoon of water at a time to get the right consistency.
Mix Up the Slaw
Grab a large bowl, toss in the slaw ingredients, and then add in the sauce ingredients. Give it a good mix, making sure everything’s nicely coated.
Shred the Chicken
You can either shred the chicken using two forks (classic move) or get creative with a standup mixer or hand mixer. Drop the shredded chicken into a bowl and toss in the remainder of the ingredients. Feel free to throw extra peanuts into the chicken mixture if you like.
Bake the Wonton Cups
Bake the wontons into cute little cups. Grease up your muffin tins with some oil spray and place each wrapper inside, shaping the sides of the wonton wrappers into a basket. I’m a fan of the square ones, but round ones work, too. Pop them in the oven for 3-4 minutes until golden brown. Let them cool on a wire rack until cool enough to handle.
Assemble and Garnish
Fill each cooled wonton cup with a generous spoonful of the Asian chicken salad. Pile on that slaw mix for an explosion of flavors. Finally, sprinkle more peanuts and cilantro on top for that extra oomph!
- Feel free to use rotisserie chicken for the chicken salad instead of cooking the chicken right before! This step can save you time in the kitchen and make this meal even quicker!
- Get creative with toppings such as green onions, red onion, sesame seeds, crispy wonton strips, or hot sauce!
- If you can’t find broccoli slaw or aren’t a fan, use red or green cabbage and shred it finely.
- If you can’t have soy sauce, coconut aminos are a great substitute!
Store any leftover wontons unfilled in an airtight container in the fridge for 2-3 days. When you’re ready to eat them, pop some chicken salad into each cup and enjoy!
Can I make the wonton cups ahead of time?
Yes, you can! Prepare and bake the wonton cups ahead of time and store them in an airtight container until you’re ready to assemble the Thai Chicken Salad.
Can I adjust the level of spiciness in the sauce?
Absolutely. Feel free to adjust the amount of sriracha or omit it altogether if you prefer a milder flavor.
Can I use something besides peanuts and peanut butter?
Definitely! If you have a different nut preference or allergy considerations, swap the peanuts for almonds, cashews, or even sunflower seeds.Print
Thai chicken salad wontons are the easiest and most impressive appetizer for your guests! Use it for your holiday parties or a last minute dinner and wow your guests.
Chicken and Sauce
2 boneless skinless chicken breasts
½ a cup of creamy peanut butter
½ a cup of Kewpie mayo
1 tbsp low sodium soy sauce
1 package wonton raw wontons
- 1 package of broccoli slaw mix (I like to get mine from Trader joes) See Note 1
½ a cup of broccoli florets torn into bite size pieces
½ cup red bell pepper, thinly sliced
1 tbsp of Kewpie mayo
1 lime juiced and zested
3 tbsp of low sodium soy sauce
1 tbsp of sriracha (optional)
1 tbsp honey
2 tbsp rice wine vinegar
½ a cup honey peanuts
2 tbsp chopped cilantro
salt and pepper to taste
Preheat the oven to 400 degrees.
Place the chicken on an oven proof sheet pan and season with salt and pepper. Spray down with spray oil and toss to coat evenly. Bake for 15-18 minutes or until juices run clear. Allow to cool.
In the meantime, make the sauce. Combine all the sauce ingredients with a whisk making sure to whisk out any clumps. If too thick add in a bit of water a tbsp at a time to thin out.
Place the slaw ingredients in a bowl and add in the sauce ingredients. Mix to combine and taste to adjust seasonings. Make sure you massage the slaw so that everything is nicely coated.
Shred the chicken with 2 forks or my favorite method with a standup mixer or with a hand mixer!
Place the chicken in a bowl and add in the remaining ingredients. Feel free to add more peanuts in with the chicken. Mix to combine.
Bake off your wontons using muffin tins. Spray down the muffin tins well and place each wonton in making the shape of a little basket. I like the way the square wontons work best, but you can certainly use the round ones.
Bake for 3-4 minutes but keep an eye on them. They can go from golden to crisp in seconds!
Fill each cooled wonton cup with half a spoonful of the Thai chicken salad mixture.
Add the slaw mix on top.
Garnish with more peanuts and cilantro.
If you cannot find broccoli slaw mix you can just use regular slaw mix!