Corn Mango Chicken Salad in Wonton Cups

Prep Time: 45 Minutes

Cook Time: 45 Minutes

Ready In: 90 Minutes

Servings: 25

An Asian inspired chichen salad served in crisp wonton cups. Great finger food. Almost as much fun to make as they are to eat.Adapted from Carole Peck's The Buffet Book

Ingredients:

1 cup brown sugar

1 cup orange juice

1 cup soy sauce

1 cup rice vinegar

1/4 cup oyster sauce

1/8 cup minced fresh garlic clove

1/8 cup fresh ginger

2 teaspoons dried lemon grass

1 1/4 lbs roasted chicken meat

1 cup fresh bean sprout, chopped

1 cup corn kernel

1 cup finely chopped carrot

1 cup finely chopped jicama

1 cup finely chopped scallion

1 cup finely chopped mango

1/2 cup chopped cilantro

1/2 cup chopped basil leaves

2 1/2 tablespoons oyster sauce

50 small wonton wrappers, about 3 inches square

Directions:

1. Combine all marinade ingredients. Marinate whole chicken for 12-24 hours.
2. Preheat oven to 300°F Bake chicken in marinade for 75 minutes.
3. Combine all salad ingredients.
4. Preheat oven to 375°F.
5. Brush mini muffin times for small amount of vegetable oil or spray with vegetable cooking spray. Place one wonton sheet in each opening, pushing down in center to form a cup. Bake about 5 minutes until cups ar golden.
6. Fill wonton cups with salad.

By RecipeOfHealth.com