Corn Mango Chicken Salad In Wonton Cups Food

THAI CHICKEN SALAD WONTON CUPS

Steps:

• Preheat oven to 160C/320F.
• Place wonton wrappers into a regular muffin tin, moulding it into the cups. Bake for 12 to 15 minutes, until crisp and light golden brown. Remove from the oven and let the cups cool in the muffin tin. Store in an airtight container until required (stays crisp for up to 3 days).
• Combine Dressing ingredients in a jar and shake to combine. Set aside for at least 10 minutes to allow the flavours to infuse.
• Combine Chicken Salad ingredients in a bowl and toss to combine.
• To serve: Discard the garlic clove from the Dressing, then toss it through the Chicken Salad. Divide the Chicken Salad between the cups. Garnish with sesame seeds and cilantro/coriander, if using. Serve immediately.

ASIAN CHICKEN SALAD WONTON CUPS

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.

CRISPY WONTON CHICKEN SALAD

Steps:

• Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
• Prepare the salad: Add the chicken to the dressing and toss.
• To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
• Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.

CHICKEN SALAD WONTON CUPS

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.

MANGO-CURRY SHRIMP SALAD IN WONTON CUPS

Steps:

• Preheat oven to 325°F
• Place wonton squares on work surface; brush lightly with oil.
• Press each into miniature muffin cup, oiled side down.
• Bake until wonton cups are golden brown, about 10 minutes.
• Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
• Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.
• Stir in shrimp.
• Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
• Place wonton cups on serving platter.
• Spoon 1 teaspoon shrimp salad into each cup.
• Garnish with cilantro leaves.