Chinese Chicken Salad Wonton Cups + More Savory Snack Recipes

Jul 16 2019
Baking wonton wrappers in a muffin pan is such a smart snack hack. You get deliciously crunchy cups that seem totally gourmet! When your friends ask who catered the party, it’ll be our little secret…

Hungry Girl's Healthy World’s Cutest Chinese Chicken Salads Recipe

Print World’s Cutest Chinese Chicken Salads Print

1/6th of recipe (2 wonton cups): 110 calories, 1g total fat (<0.5g sat. fat), 304mg sodium, 15g carbs, 1g fiber, 4.5g sugars, 9g protein

Prep: 15 minutes
Cook: 10 minutes


12 square wonton wrappers (stocked with the tofu in the refrigerated section of the supermarket)

1 1/2 cups bagged broccoli cole slaw, chopped

6 oz. cooked and chopped skinless chicken breast

1/2 cup mandarin orange segments packed in juice, drained and chopped

1/2 cup canned sliced water chestnuts, drained and chopped

1/3 cup light sesame ginger dressing (like the kind by Newman’s Own), or more for topping

1/4 cup chopped scallions


Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.

Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Lightly spray with nonstick spray. Bake until lightly browned, about 8 minutes.

In a large bowl, mix all remaining ingredients.

Once cool, transfer wonton cups to a large plate. Evenly distribute mixture among the cups, about 3 tbsp. per cup.


HG Tip: If you're not eating/serving these immediately, store the baked wonton cups at room temperature in a sealed bag or container, and store the filling in a sealed container in the fridge.

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Chew on this:

Ten years ago, we declared today -- July 16th -- Corndog Day, and we’re standing by it! Corn Dog Muffins, coming right up…

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