ASIAN CHICKEN SALAD WONTON CUPS
Halve the recipe to make a smaller batch. You can bake the wonton cups up to 3 days ahead. Store them in an airtight container at room temperature. The salad can be prepared a day ahead, but keep the salad and dressing in separate containers until you are ready to serve.
Provided by Lisa Lin
Categories Appetizer
Time 1h20m
Number Of Ingredients 17
Steps:
- Prepare Wonton Cups
- Preheat the oven to 350ºF. Position an oven rack to the center position.
- Take one of the wonton wrappers and brush a thin layer of olive oil on one side. Flip it over and brush oil on the other side. Lay another wonton wrapper on top of the first wrapper. Brush olive oil over the second wonton wrapper. The other side of the wrapper will be greased when it comes in contact with the first wrapper.
- Continue stacking and brushing the wonton wrappers with oil until you get a stack of 5 wrappers.
- Cut the stack of wrappers diagonally so that you get 2 stacks of triangles. Repeat this process until you get 24 triangles.
- Then, take a triangular piece of wonton wrapper with the longest side (hypotenuse) facing up. Make a small pinch in the middle and gather the two top corners together to form a cup (see photos or video above for reference). Make sure there is no gap when you are shaping the wonton cups.
- Press the bottom of the wonton cup into a hole of a mini muffin pan to flatten it.
- Continue shaping the wontons until you have filled all the holes with the wonton cups.
- Place the muffin pans onto the baking sheet. This way, the muffin pans won't drop into the oven rack or get stuck.
- Bake the wonton cups for 10 to 12 minutes, until the edges are golden brown.
- Let the wonton cups cool for a few minutes before transferring them to a cooling rack. You may notice that the wonton cups look powdery. That's just excess starch from the wonton wrappers.
- Continue baking 2 more batches of wonton cups until you get 72 total.
- Prepare Chicken Salad
- Dice the chicken into 1/4-inch cubes. Transfer the chicken cubes to a mixing bowl.
- Add the shredded red cabbage, green cabbage, carrots, scallions, and sesame seeds. Toss everything together.
- In a small bowl, mix the soy sauce, honey, olive oil, vinegar, ginger, garlic powder, and sesame oil. Stir until the honey completely dissolves.
- Drizzle the dressing over the chicken and vegetables. Toss everything together.
- Spoon the chicken salad into the baked wonton cups. Serve.
Nutrition Facts : ServingSize 1 wonton cup with filling, Calories 33 kcal, Carbohydrate 3.2 g, Protein 1.4 g, Fat 1.6 g, SaturatedFat 0.3 g, Cholesterol 3 mg, Sodium 39 mg, Fiber 0.2 g, Sugar 0.7 g
CORN MANGO CHICKEN SALAD IN WONTON CUPS
An Asian inspired chichen salad served in crisp wonton cups. Great finger food. Almost as much fun to make as they are to eat.Adapted from Carole Peck's The Buffet Book
Provided by NicksMom
Categories Whole Chicken
Time 2h15m
Yield 25 serving(s)
Number Of Ingredients 19
Steps:
- Combine all marinade ingredients. Marinate whole chicken for 12-24 hours.
- Preheat oven to 300°F Bake chicken in marinade for 75 minutes.
- Combine all salad ingredients.
- Preheat oven to 375°F.
- Brush mini muffin times for small amount of vegetable oil or spray with vegetable cooking spray. Place one wonton sheet in each opening, pushing down in center to form a cup. Bake about 5 minutes until cups ar golden.
- Fill wonton cups with salad.
Nutrition Facts : Calories 157.6, Fat 2.1, SaturatedFat 0.5, Cholesterol 21.6, Sodium 892.6, Carbohydrate 25, Fiber 1.4, Sugar 11.1, Protein 10.1
CHICKEN SALAD WONTON CUPS
Make and share this Chicken Salad Wonton Cups recipe from Food.com.
Provided by seahorse73
Categories Chicken
Time 25m
Yield 36 appetizers, 36 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Spray one side of each wonton wrapper with no-stick cooking spray. Press wonton wrappers, coated-side-down into miniature muffin cups.
- Bake at 350°F 10 to 12 minutes until golden brown. Remove from pans; cool.
- Combine chicken, pecans, scallions, carrot and celery.
- Stir in oil, vinegar and thyme. Spoon chicken mixture into wonton cups. Sprinkle with parsley.
Nutrition Facts : Calories 61.3, Fat 3.2, SaturatedFat 0.5, Cholesterol 6.5, Sodium 53.5, Carbohydrate 5.1, Fiber 0.4, Sugar 0.2, Protein 2.9
ASIAN CHICKEN NOODLE SALAD
This is the first time I ever used rice noodles (sold as Thai stir-fry rice noodles) and really liked them. By the way the original recipes suggested using rotisserie chicken but I didn't have any so put some teriyaki sauce on some boneless chicken tenders (chicken breasts) and broiled them. This salad also goes together in no time at all. I figured if following the WW flex plan this is about 8 points - which is pretty good for dinner with fruit for dessert. If you include the wonton crisps (included below) add another point or so. Game plan: (if you already have the cooked chicken), (1) make noodles, (2) prepare dressing, (3) Preheat oven for wonton crisps, (4) cut and season wonton wrappers, (5) chop vegetables (or take the shortcut and buy carrots and green peppers already cut up and cut remaining veggies), (6) bake wonton crips and prepare salad -- dinner is done in well under 30 minutes! Recipe source: Cooking Light (July 2007)
Provided by ellie_
Categories Chicken Breast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare noodles according to package directions. Drain and cool.
- Combine noodles and next 5 ingredients (chicken - water chestnuts) in a large salad bowl. Toss.
- To make dressing: combine dressing ingredients in a small bowl or jar (chilli sauce - ginger), stirring with a whisk.
- Drizzle chili sauce over salad. Toss. Sprinkle with peanuts, toss.
- Serve with wonton crisps if desired.
- To make wonton crisps: Preheat oven to 375°F Stack 12 wonton wrappers and cut them in half diagonally. Arrange wonton wrapper halves in a single layer on a foil lined baking sheet. Coat with Pam and sprinkle with kosher salt. Bake for 10 minutes or until browned.
Nutrition Facts : Calories 495.8, Fat 21.8, SaturatedFat 2.6, Cholesterol 2.2, Sodium 967.1, Carbohydrate 64.9, Fiber 5.7, Sugar 5.1, Protein 11.9
ASIAN CHICKEN SALAD
Make and share this Asian Chicken Salad recipe from Food.com.
Provided by startnover
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place the chicken in a ziplock with 2 T sesame oil and 2 garlic cloves. Let marinade for 20 minute.
- Whisk all dressing ingredients together till well incorporated, set aside.
- Place wonton strips onto sprayed baking sheet (or you can just fry them) Bake just till browned at 350° (watch closely).
- Grill chicken breasts till no longer pink. Cool and slice into strips.
- Toss romaine, carrots, cilantro, and onions. Then add chicken, wontons, almonds and mandarin oranges and toss w/ dressing till well coated. Serve.
Nutrition Facts : Calories 561.5, Fat 24.5, SaturatedFat 3.5, Cholesterol 69.1, Sodium 534.1, Carbohydrate 50.3, Fiber 11.3, Sugar 17, Protein 39.2
WONTON TACO SALAD CUPS
These wonton cups have all the flavors of a taco salad in one bite! Customize your taco cups with your favorite salsas and toppings!
Provided by Valerie Bertinelli
Categories appetizer
Time 30m
Yield 24 taco cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F and spray a 24-cup mini muffin tin with nonstick cooking spray.
- Delicately press the wonton skins into the mini muffin tin, being sure to make the base of the wonton skin is flat (this will ensure that the taco cup will stand flat when you remove them from the pan). Spray the wontons lightly with nonstick cooking spray and transfer them to the oven to bake until they are golden brown and crisp, 7 to 10 minutes.
- In the meantime, heat a nonstick pan over medium-high heat. Add the olive oil and swirl to coat the pan. Add in the onion and sauté until translucent, about 4 minutes. Add in the garlic and stir to combine. Add in the turkey, breaking up with a wooden spoon. Next add in the chili powder, cumin, dried oregano, smoked paprika, and salt. Cook, stirring frequently, until the turkey is cooked through, about 5 to 7 minutes.
- To assemble, keep the taco cups in the mini muffin tin (this will help with any unstable taco cups). Add a little cheese to each of the taco cups, then top them with the ground turkey mixture. Next add your desired toppings such as shredded lettuce, diced avocado, salsa, sour cream, pickled jalapeños, and chopped cilantro.
- Transfer the taco cups to a platter and serve.
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