Sesame Chicken Salad Wonton Cups Recipe
Ingredients
| Wonton wrappers | 20 | |
| Sesame seeds | 1 Tablespoon | |
| 2 small boneless skinless chicken breasts | ||
| 1 cup fresh green beans, cut diagonally into 1/2-inch pieces | ||
| 1/4 cup reduced-calorie mayonnaise | ||
| Cilantro | 1 Tablespoon, chopped | |
| Honey | 2 Teaspoon | |
| 1 teaspoon reduced-sodium soy sauce | ||
| Ground red pepper | 1/8 Teaspoon | |
Directions
Preheat oven to 350°F.
Spray miniature muffin pan with nonstick cooking spray.
Press 1 wonton wrapper into each muffin cup; spray with nonstick cooking spray.
Bake 8 to 10 minutes or until golden brown.
Cool in pan on wire rack before filling.
Place sesame seeds in shallow baking pan.
Bake 5 minutes or until lightly toasted, stirring occasionally.
Set aside to cool.
Meanwhile, bring 2 cups water to a boil in medium saucepan.
Add chicken.
Reduce heat to low; cover.
Simmer 10 minutes or until chicken is no longer pink in center, adding green beans after 7 minutes.
Drain.
Finely chop chicken.
Place in medium bowl.
Add green beans and remaining ingredients; mix lightly.
Spoon slightly rounded tablespoonful of chicken mixture into each wonton cup.
Garnish, if desired.
Spray miniature muffin pan with nonstick cooking spray.
Press 1 wonton wrapper into each muffin cup; spray with nonstick cooking spray.
Bake 8 to 10 minutes or until golden brown.
Cool in pan on wire rack before filling.
Place sesame seeds in shallow baking pan.
Bake 5 minutes or until lightly toasted, stirring occasionally.
Set aside to cool.
Meanwhile, bring 2 cups water to a boil in medium saucepan.
Add chicken.
Reduce heat to low; cover.
Simmer 10 minutes or until chicken is no longer pink in center, adding green beans after 7 minutes.
Drain.
Finely chop chicken.
Place in medium bowl.
Add green beans and remaining ingredients; mix lightly.
Spoon slightly rounded tablespoonful of chicken mixture into each wonton cup.
Garnish, if desired.
Chef
