These have a beautiful presentation. Delicious cups bite-size cups of salad.
Ingredients
- Wonton wraps
- Cooking spray
- Mini muffin trays
- For dressing
- 1/4 cup Peanut butter
- 2 TBSP Honey
- 2 TBSP Soy sauce
- 2 Garlic cloves, pressed
- 2 TBSP Rice wine vinegar
- 1-2 tsp Siracha
- 1 TBSP Oil
- 1 TBSP Water
- 1 lb/500g Chicken breast
- salt & pepper
- 2 TBSP Olive oil
- 1 tsp Garlic powder
- For salad:
- 1/4 Scallions, diced
- 1/4 cup Carrots, shredded
- 1/4 cup Cabbage, finely sliced
- 1/4 cup Bock choy, finely chop
- 1/4 cup Fennel, finely chopped
- 2 TBSP Cilantro or parsley chopped
- black sesame seeds to sprinkle when serving
Preparation
- Prepare the chicken: Put the chicken breast in a small roasting pan. Drizzle with olive oil. Season with salt, pepper, garlic. Roast at 350F/175C until internal temperature of chicken reaches 165F/74C. Remove from oven, allow to cool.
- In a medium/large bowl combine the vegetables.
- In a small bowl combine the dressing ingredients. Whisk until dressing is well blended.
- Shred the chicken; Stir the shredded chicken into the vegetables.
- Pour the dressing over the salad (**you can reserve a little amount of the dressing to drizzle the salad cups) and mix until well blended. You can add some sesame seeds if you desire.
- Now to prepare the wonton cups: Take the wonton, spray each side with cooking spray. Press into a mini muffin tin, try to flare the opening so that it will be easier to fill with the salad.
- Bake in 350F/175C oven for 15 minutes, or until light brown.
- Fill each cup with some salad. If desired, you can drizzle some of the reserved salad dressing and some sesame seeds. Enjoy!
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