Make delicious Asian chicken salad in crunchy baked wonton cups. Easy appetizer filled with ginger soy chicken, crunchy almonds, red cabbage, and more!
While we love our more traditional chicken salad recipe with eggs, I’ve also fallen in love with Asian chicken salad. Especially now that chicken pouches make it so easy to make this quick appetizer, we can whip it up in minutes.
Filled with Ginger Soy chicken, broccoli slaw, red cabbage, almonds, and more crunchy deliciousness, it’s super flavorful. And I don’t even have to add any dressing, because the chicken is already flavorful enough for the whole salad.
Wonton cups are easy to bake, as well. Just place wonton wrappers in muffin cups, put them in the oven, and they’re ready to go in about 10 minutes.
Even my kids loved this salad, filled with protein and a host of colorful veggies. I can see myself making this easy chicken salad recipe, along with our favorite Chicken Fried Rice Spring Rolls, for all kinds of events, from family get togethers to holiday parties.
I love eating the Chicken Salad flavor right out of the pouch with crackers or veggies.
Asian Chicken Salad Wonton Cups Ingredients:
- 12 wonton cups
- 3 pouches Ginger Soy Chicken
- 1 cup broccoli slaw
- 1/2 cup red cabbage, chopped or sliced
- 1/2 cup green onion, minced
- 1/4 cup sliced almonds
- 1/4 cup water chestnuts, minced
- 1/2 cup chow mein noodles
Tips for how to make an Asian salad:
Pre-heat the oven to 425°. Then prepare your muffin tins by spraying the cups with cooking spray.
Press 12 wonton wrappers down in your muffin tins, ’til they form wonton cups. Bake at 425° for about 8 to 10 minutes. Then allow them to cool.
Chop or slice the red cabbage, and mince the green onions. Then drain and mince the water chestnuts.
In a mixing bowl, mix together the Ginger Soy chicken, broccoli slaw, red cabbage, green onions, almonds, and water chestnuts. Mix in the chow mein noodles last.
Add spoonfuls of the Asian chicken salad to the baked wonton cups, creating deliciously crunchy wonton appetizers.
I’m telling you, they are so full of flavor, and if you love the blend of Ginger Soy with veggies, you are going to love this appetizer.
If you’re looking for an easy appetizer, this Asian chicken salad wonton recipe is just the thing. It’s quick, simple, and delicious.
More Asian recipes you may enjoy:
Asian Chicken Salad Wonton Cups
Ingredients
- 12 whole wonton wrappers
- 7.8 ounces StarKist® Chicken Creations™ Ginger Soy (3 pouches)
- 1 cup broccoli slaw
- 1/2 cup red cabbage chopped or sliced
- 1/2 cup green onion minced
- 1/4 cup almonds sliced
- 1/4 cup water chestnuts minced
- 1/2 cup chow mein noodles
Instructions
- Pre-heat the oven to 425°.
- Prepare your muffin tins by spraying the cups with cooking spray.
- Press 12 wonton wrappers down in your muffin tins, ’til they form wonton cups.
- Bake at 425° for about 8 to 10 minutes. Then allow them to cool.
- Chop or slice the red cabbage, and mince the green onions.
- Drain and mince the water chestnuts.
- In a mixing bowl, mix together the Ginger Soy chicken, broccoli slaw, red cabbage, green onions, almonds, and water chestnuts.
- Mix in the chow mein noodles last.
- Add spoonfuls of the Asian chicken salad to the baked wonton cups, creating deliciously crunchy wonton appetizers.
- And that’s it. They’re ready to serve and enjoy!
Yum this was good. I like it also because it give me another way to use Wonton Cups. I have been filling them with a jalapeno popper type Ingredients. This makes a much better prettier presentation.
Thank you! I’m so glad you enjoyed them. I love the jalapeno popper idea; that sounds delicious.
These Wonton Cup look amazing! They are also very cute. Love Asian salad. Cannot wait to try these!
Thank you, Michele! Mmmm, I love Asian salad too. I hope you enjoy the recipe!