Step 1

To get started, gather and prep all of your Thai chicken salad wonton cup ingredients according to the ingredient list above to have ready and organized for use.

Step 2

Preheat your oven to 350°, and generously spray a mini muffin tin with 24 wells (or two tins with 12 wells each) with cooking spray.

Step 3

Take each wonton square, dust off any excess corn starch, and carefully press into the mini-muffin wells. Spray the wonton squares with cooking spray, place into the oven and bake for about 10 to 12 minutes, or until golden-brown and crispy.

Step 4

Allow to cool slightly, then remove the wontons from the muffin tins to cool completely before filling.

Step 5

Next, gather and prep all of your spicy peanut dressing ingredients according to the ingredient list to have ready and organized for use.

Step 6

To make the dressing, place all the ingredients into a bowl, and whisk together until completely smooth and combined. Set aside for a moment if using immediately, or keep in a covered container in fridge until ready to use.

Step 7

Next, prepare the Thai chicken salad by adding the chicken, plus the remainder of the ingredients up to and including the chopped cilantro, to a bowl. If serving immediately, add in about 2 tablespoons of the spicy peanut dressing, plus about half of the crushed peanuts (about 2 tablespoons worth), and gently toss to coat.

Step 8

To assemble, fill each crispy wonton cup with equal amounts of the Thai chicken salad, then drizzle each with a little extra dressing on top, and sprinkle over a little of the remaining crushed peanuts over each as garnish.

Step 9

Serve immediately, while fresh and crisp.