Asian Chicken Salad in Wontons
Source of Recipe
fooddownunder.com
List of Ingredients
48 Wonton wrappers, thawed if frozen
2 tsp Five spice powder (if your grocery store doesn't have it, specialty stores will)
1Ê1/2 tsp Salt
1 lrg Whole, skinless, boneless chicken breast
1 med Navel orange
1 lrg Shallot, minced
1 tbl Rice wine vinegar
1 tbl Honey
1 tbl Olive oil
1/2 cup Finely chopped fresh cilantroRecipe
* 1. Preheat oven to 350 degrees
* 2. Press wonton wrappers into greased muffin cups and bake for 7 minutes
* 3. Combine salt with five spice powder and rub into chicken. Bake chicken for about 18 minutes on a slightly oiled baking sheet.
* 4. Remove 1 tsp zest and reserve 1 tbsp juice, then peel and chop the orange, discarding any seeds or tough pulp.
* 5. Combine zest, juice, chopped orange, vinegar, shallot, honey, oil, and 1/2 the cilantro.
* 6. Chop chicken to add to salad. Chicken may be diced or shredded, whichever you prefer.
* 7. Stir the chicken into the mixture and spoon into cups. garnish each cup with cilantro.
* NOTE: If this recipe is too large for your needs, you may use 1/2 the salad for 24 wonton wrappers, and use the remaining salad for sandwiches. It's great in a pita. Bake the muffin cups for less time, and promptly refrigerate leftover salad, but halving the recipe is not recommended
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