Name: Thai Chicken Salad Wontons
Ingredients: 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; Spray oil; salt and pepper to taste

Description

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.

Ingredients

Scale

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

Slaw

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
Spray oil
salt and pepper to taste

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Instructions

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.

Notes

If you cannot find broccoli slaw mix you can just use regular slaw mix!