Asian Chicken Salad Wonton Nachos

Asian Chicken Salad Wonton Nachos

Asian Chicken Salad Wonton Nachos a Riff on Classic Nachos

These Asian nachos are definitely lighter, than my sheet pan Loaded Nachos Supreme, but they're packed with flavor all the same. They were a hit from the get-go. When people assemble their own appetizers it's a great way to get them involved in the party preparations, and it's a terrific way to get conversations started, too. Not to mention, the host or hostess doesn't have to worry about anything becoming soggy before serving to their special guests. Other recipes using wontons that I love to make are my Cheesy Dijon Sausage Cups and Beef Taco Cups perfect for parties. You may also love this recipe for Wonton Soup from Skinnytaste.

Tips for Making Wonton Nachos:

• A packaged Asian Salad Mix found in the produce department is a terrific shortcut for the salad in this dish.
• You can also double the dressing, and serve half on the side for those who would like an extra drizzle on their wonton nachos.
• If you need to prepare the salad in advance, prepare per the recipe placing the dressing in the bottom of the bowl with the remaining ingredients then cover and chill. Don't toss. Toss together 30 minutes before serving.
• The beauty of these is they are able to be fully assembled by the eater so, set-up a toppings bar and let people mingle around the table to create their own.
• I recommend sour cream, peanuts, cilantro and green onion for toppings but, the sky's the limit.
• Bake the wonton wrappers up to one day in advance and keep in an airtight container at room temperature until serving.
• The wrappers can be re-crisped in a 375°F oven for a few minutes, if needed.

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Helpful Kitchen Items:

• Mini Muffin Pan
• Mixing Bowl
• Chopping Board
• Platters

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Asian Chicken Salad Wonton Nachos

Servings: 32 servings

Calories: 94kcal

Author: Melissa Sperka

Ingredients

• 1 ½ cups chopped roasted chicken
• 32 wonton wrappers toasted
• 16 oz. whipped cream cheese
• Salad: [See Cook's note]
• 2- 2 ½ cups of finely grated green cabbage
• ⅓ cup finely grated or julienned carrot
• ¼ cup finely grated purple cabbage
• 2 green onions thinly sliced
• 2 tablespoon fresh chopped cilantro
• Dressing:
• ⅓ cup honey
• 2 tablespoon soy sauce
• 2 teaspoon toasted sesame seeds
• 1 teaspoon minced dried garlic
• 1 teaspoon minced onion
• ¾ teaspoon ground ginger
• ½ teaspoon crushed red pepper flakes adjust to taste
• Toppings Bar:
• chopped salted peanuts
• 1 bunch green onion sliced
• extra dressing

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Instructions

• Preheat the oven to 400°F. Spritz a mini muffin pan with cooking spray and shape the wonton wrappers into the pan pressing gently until flat on the bottom of the pan.
• Spritz each lightly with cooking spray and sprinkle with salt. Bake for 7-8 minutes until lightly toasted, then set aside to cool.
• To make the salad: In a medium size mixing bowl, whisk together honey, soy sauce, sesame sees, garlic, onion, ginger and red pepper flakes until combined.
• To the bowl add chicken, green cabbage, carrot, purple cabbage, green onion and cilantro tossing gently until combined. Set into the fridge to chill for 30 minutes. (No longer, it's important to keep the vegetables crisp)
• To assemble: Start with a wonton wrapper, fill with a dollop of cream cheese, then top with Asian chicken salad, a sprinkle of peanuts and sliced green onions.
• Serving tips: Arrange, the wonton wrappers, chicken salad, chopped peanuts, cream cheese and sliced green onions on a platter and allow each guest to create their own.

Notes

• A packaged Asian Salad Mix found in the produce department is a terrific shortcut for the salad in this dish.
• You can also double the dressing, and serve half on the side for those who would like an extra drizzle on their wonton nachos.
• If you need to prepare the salad in advance, prepare per the recipe placing the dressing in the bottom of the bowl with the remaining ingredients then cover and chill. Don't toss. Toss together 30 minutes before serving.

Nutrition

Serving: 1serving | Calories: 94kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 163mg | Potassium: 85mg | Fiber: 1g | Sugar: 4g | Vitamin A: 460IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg

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