Thai Chicken Salad Wontons are a simple, crowd-pleasing appetizer that’s perfect for holiday gatherings, parties, or a quick, impressive snack. Crispy wonton cups are filled with a tangy, creamy Thai-style chicken salad made from everyday ingredients like chicken breasts, peanut butter, Kewpie mayo, soy sauce, broccoli slaw, lime, honey peanuts, and fresh cilantro.
Thai Chicken Salad Wontons
This recipe combines bright, zesty Thai flavors with crunchy textures. The creamy peanut-and-mayo-based sauce coats tender shredded chicken, while a crisp broccoli slaw adds freshness and bite. The finished bites are easy to hold and serve, making them ideal for entertaining or a light appetizer.
Why You’ll Love It
Quick: Ready in under an hour, from oven to table.
Flavorful: A rich, tangy sauce with a hint of sweetness and umami from peanut butter, Kewpie mayo, soy sauce, lime, and honey-roasted peanuts.
Party-ready: Bite-sized and easy to prep in batches so guests can grab and go.
Tip
Kewpie mayo adds a unique creaminess and slight sweetness because it’s made with egg yolks instead of whole eggs. It often contains a small amount of added umami seasoning, which enhances flavor. If you can find it at Asian markets, larger grocery stores, or warehouse retailers, give it a try — it elevates the sauce in this dish.
Ingredients
Chicken and Sauce
- Boneless skinless chicken breasts (about 2)
- ½ cup creamy peanut butter
- ½ cup Kewpie mayo
- 1 tbsp low-sodium soy sauce
- 1 package raw wonton wrappers
Slaw
- 1 package broccoli slaw mix
- ½ cup broccoli florets, torn into bite-size pieces
- ½ cup thinly sliced red bell pepper
- 1 tbsp Kewpie mayo
- Zest and juice of 1 lime
- 3 tbsp low-sodium soy sauce
- 1 tbsp sriracha (optional)
- 1 tbsp honey
- 2 tbsp rice wine vinegar
- ½ cup honey-roasted peanuts
- 2 tbsp chopped fresh cilantro
- Spray oil
- Salt and pepper to taste
Tools
Sheet pan, mixing bowls, muffin tin, whisk, forks or mixer for shredding chicken, and a wire rack for cooling.
How to Make Thai Chicken Salad Wontons
Prep and Bake the Chicken
Preheat the oven to 400°F. Season chicken breasts with salt and pepper, place them on an oven-proof sheet pan, and spray lightly with oil. Roast 15–18 minutes or until the juices run clear. Remove and let cool before shredding.
Whip Up the Sauce
Combine the peanut butter, Kewpie mayo, soy sauce, and any remaining sauce ingredients in a bowl. Whisk until smooth, adding water a tablespoon at a time if needed to reach a pourable consistency.
Mix Up the Slaw
In a large bowl, combine the broccoli slaw mix, broccoli florets, red pepper, and the slaw portion of the sauce. Toss well so the dressing coats everything evenly. Taste and adjust seasonings.
Shred the Chicken
Shred cooled chicken using two forks or a mixer. Transfer to a bowl and mix with the remaining sauce ingredients and some chopped peanuts if desired.
Bake the Wonton Cups
Preheat the oven to bake the wonton cups (if different from earlier). Spray a muffin tin with oil and press a wonton wrapper into each cup, shaping it into a small basket. Bake 3–4 minutes until edges turn golden—watch closely so they don’t overbrown. Transfer to a wire rack to cool.
Assemble and Garnish
Fill each cooled wonton cup with a spoonful of shredded chicken salad, then top with a portion of the slaw. Garnish with extra chopped peanuts and cilantro for crunch and freshness.
Variations
- Use rotisserie chicken to save time.
- Top with green onions, sesame seeds, crispy wonton strips, or a dash of hot sauce.
- Swap broccoli slaw for finely shredded red or green cabbage if preferred.
- Substitute coconut aminos for soy sauce if avoiding soy.
Storage
Store unfilled baked wonton cups in an airtight container in the refrigerator for 2–3 days. Keep the chicken salad and slaw refrigerated separately and assemble just before serving to retain crispness.
FAQs
Can I make the wonton cups ahead of time?
Yes. Bake the wonton cups in advance and keep them in an airtight container until you’re ready to fill and serve.
Can I adjust the level of spiciness in the sauce?
Absolutely. Reduce or omit the sriracha for a milder flavor, or add more for extra heat.
Can I use something besides peanuts and peanut butter?
Yes. Swap peanuts for almonds, cashews, or sunflower seeds if you have allergies or different preferences. Use a seed butter if avoiding tree nuts.
Thai Chicken Salad Wontons
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- Author: Mila Furman
Description
Thai chicken salad wontons are an easy, impressive appetizer that combines tender chicken, a creamy peanut-mayo sauce, and crisp slaw served in crunchy wonton cups—great for parties or a quick bite.
Ingredients
Chicken and Sauce
- 2 boneless skinless chicken breasts
- ½ cup creamy peanut butter
- ½ cup Kewpie mayo
- 1 tbsp low sodium soy sauce
- 1 package raw wonton wrappers
Slaw
- 1 package broccoli slaw mix
- ½ cup broccoli florets
- ½ cup red bell pepper, thinly sliced
- 1 tbsp Kewpie mayo
- Zest and juice of 1 lime
- 3 tbsp low sodium soy sauce
- 1 tbsp sriracha (optional)
- 1 tbsp honey
- 2 tbsp rice wine vinegar
- ½ cup honey peanuts
- 2 tbsp chopped cilantro
- Spray oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- Season chicken with salt and pepper, place on an oven-proof sheet pan, spray with oil, and bake 15–18 minutes until juices run clear. Cool slightly.
- Make the sauce by whisking peanut butter, Kewpie mayo, soy sauce, and other sauce ingredients until smooth. Thin with water if needed.
- In a bowl, combine slaw ingredients and toss with a portion of the sauce so everything is well coated.
- Shred the cooled chicken with forks or a mixer.
- Mix shredded chicken with the remaining sauce and some chopped peanuts if desired.
- Press wonton wrappers into a sprayed muffin tin to form cups. Bake 3–4 minutes until golden—watch carefully.
- Let wonton cups cool, then fill each with a spoonful of chicken salad and top with slaw.
- Garnish with additional peanuts and cilantro and serve immediately.
Notes
- If you can’t find broccoli slaw mix, regular coleslaw mix or finely shredded cabbage work well as substitutes.