Thai Chicken Salad in Crispy Wonton Cups

Getting together with friends for dinner can be one of the most pleasant ways to spend an evening. With this simple dish to share, you won’t need to toil all day in the kitchen.

Thai Chicken Salad in Crispy Wonton Cups

Makes: 40
350g chicken breast fillet
40 wonton wrappers
cooking oil spray
1 small carrot, grated finely
3 green onions, sliced thinly
1 / 4 small Chinese cabbage, shredded finely
2 tablespoons sesame seeds, toasted (by placing the sesame seeds in a frying pan over medium heat and continually shaking the pan until seeds are golden brown)

For the dressing:
85ml peanut oil
1 tablespoon brown sugar
1 teaspoon sesame oil
1 clove garlic, crushed
1 tablespoon light soy sauce
1 tablespoon white vinegar

Boil water in a small frying pan and poach the chicken breasts, ensuring they are covered by water. Reduce the heat and simmer for about 10 minutes or until cooked through. Drain and leave to stand for 5-10 minutes then finely chop.

Preheat your oven to 200C. Lightly oil/spray four 12-hole mini muffin pans. From each wonton wrapper, cut one round using a 7.5cm round cutter. Carefully push the rounds into the oiled tin holes and spray the tops with oil. Now bake uncovered for about eight minutes or until wonton cups are golden brown. Leave to stand for a few minutes and turn onto a wire rack until cooled.

Combine all ingredients for the dressing in a jar with a lid and shake well to mix.

In a bowl, mix together the chicken, cabbage, carrot, sesame seeds, dressing and onion, then fill the wonton cups, pressing down gently as you go.