This time of year is usually filled with parties, but since events are temporarily off the menu, why not make cozy nights at home feel more festive? Turn up the Christmas tunes, serve delicious cocktails and eat tasty finger foods like these Asian Chicken Salad Cups. I promise you won’t regret it!
Wonton wrappers are my shortcut party food tip. They are the perfect size to mould into muffin tins to bake into cups, then you can fill them with whatever sweet or savory filling you fancy. No cutting rounds out of pastry here! You can get wonton wrappers in supermarkets nowadays – in the refrigerated section, usually near fresh pastas. To make cups, you just need to pop them into a muffin tin and bake for 10 to 15 minutes until crispy. Just let them cool then pop them into an airtight container, ready for your party. They will stay crispy when not filled, for about three days.
These Asian Chicken Salad Cups are an all round crowd pleaser, and something a little different than the usual creamy dips typically put in wonton wrappers. They are light and refreshing, but have a nice zingy dressing. The components can be prepared ahead – the cups, salad and dressing. Then just before serving, toss the salad in the dressing and spoon into the cups. The salad isn’t soaked with excessive dressing so it doesn’t make the bottom of the cup soggy.
24 wonton wrappers
1/4 cup seasoned rice vinegar
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
Chinese Chicken Salad
4 cups roughly chopped romaine lettuce
2 stalks celery finely diced
1 cup shredded carrots
2 green onion thinly sliced (just white and light green part)
1/2 cup cilantro chopped
1 cup salted roasted almonds, chopped
salt to taste
12 oz. chicken, chopped
Pre-heat oven to 375 degrees F and grease a muffin tin with cooking spray.
Take two wonton wrappers in your hand. Lay them directly on top of each other. Take the top wonton wrapper and turn it 90 degrees, so the corners are all facing opposite directions.
Place in one muffin tin slot and press down gently. Repeat with remaining wontons.
Bake for 8-12 minutes, or until golden brown. Keep an eye on these to make sure they don’t burn. Remove from muffin tin and set aside to cool.
Place vinegar, soy sauce, honey, sesame oil, garlic powder, and ginger into a small bowl.
Whisk until fully combined. Set aside.
Chinese Chicken Salad
Place romaine, celery, carrots, green onion, cilantro, chicken, and roasted almonds into a large bowl.
Toss with desired amount of dressing (you’ll definitely have leftover dressing).
Taste and season with salt, if necessary.
Chinese Chicken Salad Wonton Cups
Fill each of the cooled wonton cups with about 1 tablespoon of salad.