Go Back
Asian Chicken Salad Wonton Nachos

Asian Chicken Salad Wonton Nachos

Servings 32 servings
Calories 94kcal
Author Melissa Sperka


  • 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


  • 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.


  • 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.


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