Corn Mango Chicken Salad in Wonton Cups
- Ready In:
- 2hrs 15mins
- Ingredients:
- 19
- Serves:
-
25
ingredients
-
Marinade
- 1 cup brown sugar
- 1 cup orange juice
- 1 cup soy sauce
- 1 cup rice vinegar
- 1⁄4 cup oyster sauce
- 1⁄8 cup minced fresh garlic clove
- 1⁄8 cup fresh ginger
- 2 teaspoons dried lemon grass
-
Salad
- 1 1⁄4 lbs roasted chicken meat
- 1 cup fresh bean sprout, chopped
- 1 cup corn kernel
- 1 cup finely chopped carrot
- 1 cup finely chopped jicama
- 1 cup finely chopped scallion
- 1 cup finely chopped mango
- 1⁄2 cup chopped cilantro
- 1⁄2 cup chopped basil leaves
- 2 1⁄2 tablespoons oyster sauce
- 50 small wonton wrappers, about 3 inches square
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
I am the Director of Rehab Services for Shriners Hospital in Springfield,MA. My husband, Warren, is a wonderful man who I feel very fortunate to have married. Nicholas is the almost three year old little man in my life. We have a dog and 2 cats. I have enjoyed cooking since college although I do not have quite as much time to spend preparing gourmet meals as I did a few years ago.