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Thai Chicken Salad in Crispy Wonton Cups

Delicious salad with a sesame oil dressing in crunchy wonton cups


  • 2 cups (500ml) water 2 cups (500ml) chicken stock

  • 2 chicken breast fillets (340g) 40 wonton wrappers

  • cooking-oil spray 1 small carrot, grated finely

  • ¼ small Chinese cabbage shredded finely

  • 3 green onions, sliced thinly

  • 2 tablespoons toasted sesame seeds

  • Dressing

  • ½ cup (60ml) peanut oil 1 tablespoon white vinegar

  • 1 tablespoon brown sugar 1 tablespoon soy sauce

  • 1 teaspoon sesame oil 1 clove garlic, crushed


  • 1.

    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.

  • 2.

    Meanwhile, combine dressing ingredients in screw top jar and shake well.

  • 3.

    Preheat oven to moderately hot (200 C/180 C fan forced). Lightly oil four 12-hole mini (1½ tablespoons) muffin pans.

  • 4.

    Push wonton wrappers carefully into holes of prepared pans; spray lightly with oil.

  • 5.

    Bake, uncovered, about 7 minutes or until wonton cups are golden brown. Stand in pans 2 minutes; turn onto wire racks to cool.

  • 6.

    Meanwhile, combine chicken salad among wonton cups, pressing down gently to fill. Serve immediately.


Wait until the last minute to fill the cups so they don't go soggy.

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