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Asian Chicken Salad Wonton Cups
5 from 1 vote
Servings: 72 mini wonton cups
Author: Lisa Lin

Asian Chicken Salad Wonton Cups

Halve the recipe to make a smaller batch. You can bake the wonton cups up to 3 days ahead. Store them in an airtight container at room temperature. The salad can be prepared a day ahead, but keep the salad and dressing in separate containers until you are ready to serve.
Prep Time45 mins
Cook Time35 mins
Total Time1 hr 20 mins


Wonton Cups

  • 36 square wonton wrappers
  • 2 1/2 tablespoons extra-virgin olive oil

Asian Chicken Salad

  • 1/2 pound cooked chicken
  • 1 1/2 cups shredded red cabbage (see note 1)
  • 1 1/2 cups shredded green cabbage
  • 1 large carrot, peeled and shredded
  • 2 stalks of scallions, thinly sliced (about 1/3 cup)
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons rice vinegar
  • 2 teaspoons grated ginger
  • 1/2 teaspoon garlic powder (see note 2)
  • 2 teaspoons toasted sesame oil


  • 2 12-count count mini muffin pans
  • 1 large sheet pan


  • Prepare Wonton Cups
  • Preheat the oven to 350ºF. Position an oven rack to the center position.
  • Take one of the wonton wrappers and brush a thin layer of olive oil on one side. Flip it over and brush oil on the other side. Lay another wonton wrapper on top of the first wrapper. Brush olive oil over the second wonton wrapper. The other side of the wrapper will be greased when it comes in contact with the first wrapper. 
  • Continue stacking and brushing the wonton wrappers with oil until you get a stack of 5 wrappers. 
  • Cut the stack of wrappers diagonally so that you get 2 stacks of triangles. Repeat this process until you get 24 triangles.
  • Then, take a triangular piece of wonton wrapper with the longest side (hypotenuse) facing up. Make a small pinch in the middle and gather the two top corners together to form a cup (see photos or video above for reference). Make sure there is no gap when you are shaping the wonton cups.
  • Press the bottom of the wonton cup into a hole of a mini muffin pan to flatten it. 
  • Continue shaping the wontons until you have filled all the holes with the wonton cups.
  • Place the muffin pans onto the baking sheet. This way, the muffin pans won’t drop into the oven rack or get stuck.
  • Bake the wonton cups for 10 to 12 minutes, until the edges are golden brown.
  • Let the wonton cups cool for a few minutes before transferring them to a cooling rack. You may notice that the wonton cups look powdery. That’s just excess starch from the wonton wrappers. 
  • Continue baking 2 more batches of wonton cups until you get 72 total. 
  • Prepare Chicken Salad
  • Dice the chicken into 1/4-inch cubes. Transfer the chicken cubes to a mixing bowl.
  • Add the shredded red cabbage, green cabbage, carrots, scallions, and sesame seeds. Toss everything together.
  • In a small bowl, mix the soy sauce, honey, olive oil, vinegar, ginger, garlic powder, and sesame oil. Stir until the honey completely dissolves.
  • Drizzle the dressing over the chicken and vegetables. Toss everything together. 
  • Spoon the chicken salad into the baked wonton cups. Serve.


  1. For easier prep, you can substitute the red cabbage, green cabbage, and carrots with 4 cups of packaged coleslaw mix. I recommend giving the vegetables a few rough chops so that they can fit into the wonton cups.
  2. You can also use a clove of grated garlic for this recipe though it is has a strong raw bite. If your guests don’t mind a bit of garlic breath, go for it!


Serving: 1wonton cup with filling | Calories: 33kcal | Carbohydrates: 3.2g | Protein: 1.4g | Fat: 1.6g | Saturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 39mg | Fiber: 0.2g | Sugar: 0.7g
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