Sesame Chicken Salad Wonton Cups Photo
Sesame Chicken Salad Wonton Cups

YIELD Makes 10 servings

INGREDIENTS

Nonstick cooking spray
20 (3-inch) wonton wrappers
1 tablespoon sesame seeds
2 boneless skinless chicken breasts (about 8 ounces)
1 cup fresh green beans, cut diagonally into 1/2-inch pieces
1/4 cup reduced-fat mayonnaise
1 tablespoon chopped fresh cilantro (optional)
2 teaspoons honey
1 teaspoon reduced-sodium soy sauce
1/8 teaspoon ground red pepper

PREPARATION:

  1. Preheat oven to 350°F. Spray miniature muffin pan with cooking spray. Press 1 wonton wrapper into each muffin cup; spray with cooking spray. Bake 8 to 10 minutes or until golden brown. Cool in pan on wire rack before filling.
  2. Place sesame seeds in shallow baking pan. Bake 5 minutes or until lightly toasted, stirring occasionally. Set aside to cool.
  3. 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.
  4. Finely chop chicken. Place in medium bowl. Add green beans and remaining ingredients; mix lightly. Spoon lightly rounded tablespoonful chicken mixture into each wonton cup. Garnish, if desired.
This recipe appears in: Asian
NUTRITIONAL INFORMATION:
Serving Size: 2 filled wonton cups (without garnish)
Sodium 128 mg
Protein 7 g
Fiber <1 g
Carbohydrate 12 g
Cholesterol 18 mg
Saturated Fat 1 g
Total Fat 3 g
Calories from Fat 25 %
Calories 103
DIETARY EXCHANGE:
Meat 1/2
Starch 1

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