Finger food: Thai chicken salad in crispy wonton cups

As promised, I mentioned last month that I’d share more of the finger food recipes that are my favourites, and here’s another. I first made this for a bridal shower that I did for my sister’s friend. At the time I was a nanny but I loved cooking, so I spent a day in the kitchen and created some goodies for them.

It had been around 6 years since I last saw that bride-to-be and when I did she asked me, “So you’re a caterer right?”

Best. Compliment. Ever.

Ingredients

2 chicken breast fillets
40 wonton wrappers {you can find these in the fridge section of your supermarket, usually near the pasta}
Cooking oil spray
1/4 small Chinese cabbage, shredded finely
1 small carrot, grated finely
3 green onions, sliced thinly
2 tablespoons sesame seeds

Dressing

1/3 cup peanut oil
1 tablespoon white vinegar
1 tablespoon brown sugar
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 clove garlic, crushed

Method

♥ Place chicken breasts in a small saucepan, cover with water. Bring to the boil, and then reduce heat to a simmer and poach for 10 minutes. Drain chicken, let cool for a little bit and then chop finely. {You could do this the night before too, to make life easier}.
♥ Lightly grease a mini muffin tray with cooking oil spray. It makes around 40, so you might need a few trays or be prepared to keep making them wonton cups with your one tray.
♥ Using a round cutter {7.5 cm wide} cut circles out of your wonton wrappers. Place into the muffin tray and bake at 180°C for 7 minutes. Turn onto a wire rack to cool.
♥ Make up the salad by combining all the ingredients together. Add the dressing {after mixing in a small bowl} and mix well. Place salad into the wonton cups, pushing down to make sure it fills properly. Serve straight away. Also, it makes a pretty delicious salad on its own if you want to forgo the cups.