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Asian Chicken Salad Wonton Nachos

Try a twist on classic nachos with these Asian Chicken Salad Wonton Nachos that are lighter but come packed with familiar Asian flavors.

Asian Chicken Salad Wonton Nachos

Asian Chicken Salad Wonton Nachos

Nachos are such a great interactive appetizer to serve at parties and they’re always a favorite. Since we enjoy Asian flavors, paired with my desired to shake things up a little gave way to these wonton nachos. They can be served any time when small bites and appetizers are in order from the holidays, summer barbecues, on game day and tailgating.

Asian Chicken Salad Wonton Nachos ingredients

Easy Asian Chicken Salad Wonton Nachos Recipe

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. How to make Asian Wonton Nachos: (Scroll down or full printable recipe.)

  • Prepare Pans – Preheat the oven to 400°F. Spritz a mini muffin pan with cooking spray.
  • Wontons – Shape the wonton wrappers into the wells of the pan pressing gently until flat on the bottom of the pan.
  • Bake – Spritz wontons lightly with cooking spray and sprinkle with salt. Bake for 7-8 minutes until lightly toasted, then set aside to cool.
  • Chicken Salad –  In a medium size mixing bowl, whisk together honey, soy sauce, sesame seeds, garlic, onion, ginger and red pepper flakes until combined.
  • Mix-ins – 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 in order to keep the vegetables crisp)
  • Assemble and Serve – 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.
asian-chicken-salad-wonton-nachos

How to make the BEST Asian Chicken Salad Wonton Nachos

  • Ingredients you’ll need to make Asian Chicken Salad Wonton Nachos:
  • Kitchen tools you’ll need: One 24 cup mini muffin pan, measuring cups and spoons, whisk, medium bowl, sharp knife and cutting board.
  • 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.
Asian Chicken Salad Wonton Nachos

More Mini Appetizers to Make

Other recipes using wontons that I love to make are my

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Helpful Kitchen Items:

Asian Chicken Salad Wonton Nachos

Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Appetizer
Cuisine: American, Asian Inspired
Keyword: asian-nachos, wonton-recipes
Servings: 32 servings
Calories: 94kcal
Author: Melissa Sperka

Ingredients

  • 1 1/2 cups chopped roasted chicken
  • 32 wonton wrappers toasted
  • 16 oz. whipped cream cheese
  • Salad: [See Cook's note]
  • 2- 2 1/2 cups of finely grated green cabbage
  • 1/3 cup finely grated or julienned carrot
  • 1/4 cup finely grated purple cabbage
  • 2 green onions thinly sliced
  • 2 Tbsp fresh chopped cilantro
  • Dressing:
  • 1/3 cup honey
  • 2 Tbsp soy sauce
  • 2 tsp toasted sesame seeds
  • 1 tsp minced dried garlic
  • 1 tsp minced onion
  • 3/4 tsp ground ginger
  • 1/2 tsp crushed red pepper flakes adjust to taste
  • Toppings Bar:
  • chopped salted peanuts
  • 1 bunch green onion sliced
  • extra dressing

Instructions

  • Preheat the oven to 400°F. Spritz the wells of 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.
  • Chicken Salad: In a medium size mixing bowl, whisk together honey, soy sauce, sesame seeds, 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 in order to keep the vegetables crisp.)
  • Assemble and Serve: 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
Tried this recipe?Mention @melissassk or tag #melissassk!

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