Combine the water and stock in a medium frying pay; bring to a boil. Add chicken, return to a boil. Reduce heat, simmer, covered, about 10 minutes or until cooked through. Drain chicken; stand 10 minutes; chop finely.
Meanwhile, combine dressing ingredients in screw top jar and shake well.
Preheat oven to moderately hot (200 C/180 C fan forced). Lightly oil four 12-hole mini (1½ tablespoons) muffin pans.
Push wonton wrappers carefully into holes of prepared pans; spray lightly with oil.
Bake, uncovered, about 7 minutes or until wonton cups are golden brown. Stand in pans 2 minutes; turn onto wire racks to cool.
Meanwhile, combine chicken salad among wonton cups, pressing down gently to fill. Serve immediately.
Notes & Tips
Wait until the last minute to fill the cups so they don't go soggy.