Asian Chicken Salad In Wonton Cup Ingredients 24 wonton skins Sauce: 2 tablespoons olive oil 1 teaspoon sesame oil 4 teaspoons rice vinegar 1 tablespoon soy sauce 1/2 teaspoon honey 1/8 teaspoon ginger salt, black pepper, Salad: 7 ounces romaine lettuce, shredded 2 1/2 ounces shredded purple cabbage 3 green onions, thinly sliced 1 carrot, julienne sliced 1 tablespoon finely chopped cilantro 1 ounce slivered almonds 2 T chopped water chestnuts sesame seeds Optional: 2 c Shredded Chicken Directions: Preheat oven to 350. Arrange 24 wonton skins in 24 muffin cups and shape them to create a small cup like bowl. Bake until firm, about 7 minutes. After baking, remove the baked wonton cups from the muffin pan and cool completely. In a small bowl, combine all of the sauce ingredients. Wisk and set aside. Thinly slice the lettuce and cabbage. Rinse and dry well and place it in a bowl. Toss the lettuce and cabbage with green onions, carrot, cilantro, almonds and water chestnuts. Pour sauce over the salad mixture and stir to combine. Put salad mixture in baked wonton cups. Sprinkle with sesame seeds. Serve immediately.
Posted on: Sat, 23 Aug 2014 13:38:44 +0000
Trending Topics
Recently Viewed Topics
© 2015