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asian chicken salad wonton cups in cast iron muffin pan

Asian Chicken Salad Wonton Cups

Make delicious asian chicken salad in crunchy baked wonton cups. Easy appetizer filled with ginger soy chicken, crunchy almonds, red cabbage, and more! 
4.67 from 3 votes
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Course: Appetizers
Cuisine: Asian
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 170kcal
Author: Mel Lockcuff


  • 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


  • 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!


Baking times on the wonton cups may vary with different ovens.


Serving: 6people | Calories: 170kcal | Carbohydrates: 21g | Protein: 10g | Cholesterol: 15mg | Sodium: 473mg | Fiber: 2g | Sugar: 2g
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