Recipe

Thai Chicken Salad In Wonton Cups Recipe

	Nlo209 / All my dishes 7 months, 2 weeks ago 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. Prep:20m Cook:10m Servings:20	Nlo209
	chicken salad thai wonton

Does this look good? Yeah! / Nope

Fans

angel29

minitindel

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

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.

Preheat oven to 350ºF. Lightly oil 4 12 hole mini muffin pans.

Using a medium cookie cutter, cut one round from each wonton wrapper. Push rounds carefully into holes of prepared pans, spray lightly with oil.

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.

Meanwhile, combine chicken in a large bowl with cabbage, carrot, onion, sesame seeds and dressing.

Divide chicken salad among wonton cups, pressing down gently to fill.

Serve immediately.

DRESSING: Combine ingredients in screw-topped jar; shake well.

Recent Gawkers