Sesame Chicken Salad Wonton Cups
the Editors of Publications International, Ltd.
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
- 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.
- 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 lightly rounded tablespoonful chicken mixture into each wonton cup. Garnish, if desired.
Nutritional Information
| Serving Size: | 2 filled wonton cups (without garnish) |
| Calories | 103 |
| Calories from Fat | 25 % |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 18 mg |
| Carbohydrate | 12 g |
| Fiber | <1 g |
| Protein | 7 g |
| Sodium | 128 mg |
Dietary Exchange
| Starch | 1 |
| Meat | 1/2 |
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