Thai Chicken Salad In Wonton Cups |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 20 |
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If you do not have 4 mini muffin pans you can make the cups in batches. They will keep in airtight containers for 2 days. Ingredients:
2 chicken breasts |
40 wonton wrappers |
cooking oil spray |
1/4 small chinese cabbage, finely shredded |
1 small carrot, finely grated |
3 green onions, thinly sliced |
2 tbsp. sesame seeds, toasted |
dressing |
1/3 cup peanut oil |
1 tbsp. white vinegar |
1 tbsp. brown sugar |
1 tbsp. light soy sauce |
1 tsp. sesame oil |
1/8 to 1/4 tsp. hot red pepper flakes |
1 clove garlic, crushed |
Directions:
1. Poach chicken, bringing water to a boil in a small pan; reduce heat and simmer uncovered, about 10 minutes or until cooked through. Drain chicken; stand 10 minutes, chop finely.
2. Preheat oven to 350ºF. Lightly oil 4 12 hole mini muffin pans.
3. Using a medium cookie cutter, cut one round from each wonton wrapper. Push rounds carefully into holes of prepared pans, spray lightly with oil.
4. Bake, uncovered, in oven about 7 minutes or until wonton cups are golden brown. Let stand in pans 2 minutes; turn onto wire racks to cool.
5. Meanwhile, combine chicken in a large bowl with cabbage, carrot, onion, sesame seeds and dressing.
6. Divide chicken salad among wonton cups, pressing down gently to fill.
7. Serve immediately.
8. DRESSING: Combine ingredients in screw-topped jar; shake well.
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