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Curried Chicken Salad in Crispy Wonton Cups

Curried Chicken Salad in Crispy Wonton Cups

I went to a New Year’s Eve party one year, and one of my friends there had brought these amazing little appetizers! They have been stuck in my head ever since … It was a curried chicken  salad with grapes in it, served in these pretty crispy little wonton cups. I asked her for the recipe more than once since then, and each time she would just tell me verbally what was in them … well, I have a terrible memory if I don’t write it down (and we never seemed to be close to a pen/paper!), so I finally just made something up that mimics the taste of her lovely appetizers pretty well I think … except mine have a little more kick. If you don’t want that extra “kick”, use sweet bell pepper in place of the serrano pepper and cut down or omit the Sriracha.

Curried Chicken Salad in Crispy Wonton Cups

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 12-16 appetizers

Curried Chicken Salad in Crispy Wonton Cups


  • 12 - 16 wonton wrappers & cooking spray
  • For the Salad:
  • 1 large cooked chicken breast, chopped or shredded ... about 1 cup of chicken
  • 2 ribs of celery, chopped (about 3/4 cup)
  • 1/3 cup chopped water chestnuts
  • 1/3 cup sliced, toasted almonds
  • 2 Tablespoons finely chopped serrano or jalapeno pepper (or bell pepper if you don't want it too spicy)
  • 1/3 cup chopped onion
  • 1/2 - 3/4 cup chopped sweet, crunchy seedless grapes (I used black grapes, but I think red or green would be fine too)
  • For the dressing:
  • 1/4 cup Thai Peanut Sauce
  • 1/4 cup plain nonfat Greek yogurt
  • 2 Tablespoons light mayonnaise
  • 1 - 3 teaspoons curry powder (start with 1, add more to taste)
  • 1/2 teaspoon Sriracha or other hot sauce (optional)
  • To make the Thai Peanut Sauce:
  • 1/2 of a 15-oz. can of light coconut milk
  • 1/4 cup natural peanut butter
  • 1 Tablespoon fish sauce
  • 2 Tablespoons red or green Thai-style curry paste (I had some green open, so I used green, but red would probably be better …)
  • 2 Tablespoons brown sugar
  • 1/2 teaspoon white vinegar
  • 1 teaspoon freshly grated ginger root
  • 1/4 – 1/2 teaspoon cayenne or Sriracha (optional)
  • Garnish: toasted almond slices and fresh cilantro or parsley leaves


  1. Make the Thai Peanut Sauce by whisking all ingredients together in a bowl till smooth. Set aside.
  2. Preheat the oven to 350, spray a muffin tin with cooking spray and put one wonton wrapper in each cup, pushing it down into the cup to make a pretty ruffled cup shape. Spray with cooking spray and bake for 8 - 10 minutes or until they are nicely browned and crisp.
  3. While the wontons are baking, prepare the dressing by whisking together 1/4 cup of the Thai peanut sauce, the greek yogurt, mayonnaise, curry powder and Sriracha (if using) until smooth. Taste and add more curry powder or Sriracha to taste. (Store the remaining Thai Peanut Sauce in the fridge ... use it on noodles or as a unique sauce on pizza or chicken.)
  4. In a small mixing bowl, mix together the salad ingredients. Stir in the dressing to coat all the pieces.
  5. Shortly before serving time, spoon the curried chicken salad into the wonton cups. Garnish with cilantro leaves and toasted almond slices.


You can make the wonton cups and chicken salad up ahead of time and assemble the appetizers just before the party. Store the wonton cups in a dry, tightly covered container at room temperature. Store the chicken salad in a covered container in the fridge.

The chicken salad can also be eaten as a salad or served with crackers or as a tasty sandwich or wrap.


Curried Chicken Salad in Crispy Wonton Cups

This recipe was shared at Cast Party Wednesday, Tasty Thursdays, Fantastic Thursday, and Gala Extravaganza Dinner Party.


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10 Responses

  1. Ann

    I love these, Ann! That sauce looks like a favorite, too!!

    October 16, 2012 at 4:39 pm

    • Ann

      I thought you might recognize that sauce! I found a bit in my fridge and decided to put it to good use 🙂

      October 16, 2012 at 6:04 pm

  2. Hi there. This week’s Food on Friday is all about curry! So it would be great if you linked this in. This is the link . Have a good week.

    October 19, 2012 at 10:58 pm

    • Ann

      Thank you for the invite, Carole! I would love to bring it over 🙂

      October 20, 2012 at 1:17 pm

      • Yum. Thanks for linking it in. Cheers

        October 20, 2012 at 7:30 pm

  3. I love your recipes! Thanks for sharing them at Cast Party Wednesday!
    ~Sheryl @ Lady Behind The Curtain~

    October 21, 2012 at 11:55 am

    • Ann

      Thank you so much, Sheryl! Thank you for hosting your weekly Wednesday get together! I love it. And I also want to thank you for making that awesome link parties page on your blog … it’s so helpful for a forgetful blogger who can’t remember which link parties to go to … You’re wonderful.

      October 21, 2012 at 12:21 pm

  4. I was thinking…this salad would make a wonderful pot pie filling as well 😉

    October 21, 2012 at 10:34 pm

    • Ann

      I think you are right Carri! Perhaps I’ll try that! Thank you for the wonderful idea 🙂

      October 22, 2012 at 8:31 am

  5. Thank you SO SO much for bringing this to the Weekend Extravaganza dinner party 🙂 It is my favorite for this week.


    Have a great and a safe weekend! Hope you can join our menu finds this week too!!

    October 27, 2012 at 10:09 pm