Sesame Chicken Salad Wonton Cups

Makes 10 servings

	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

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.

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

Starch	1
Meat	1/2

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