Thai Chicken Salad in Egg Roll Wrapper Bowls
- Preheat oven to 350°.
- To prepare bowls, lightly coat one side of each wrapper with cooking spray. Fit 4 wrappers, coated sides up, into the 4 corner cups of a nonstick muffin pan; press wrapper up sides of cups. Repeat procedure with remaining 4 wrappers. Bake at 350° for 8 minutes or until lightly browned. Remove wrappers from pans; cool completely on a wire rack.
- To prepare dressing, combine vinegar and next 6 ingredients (through garlic) in small bowl; stir with a whisk. Add peanut butter and honey to vinegar mixture; stirring with a whisk.
- To prepare salad, cook edamame in boiling water 5 minutes. Drain and rinse under cold water. Combine edamame and next 6 ingredients (through onions) in a large bowl; toss well. Drizzle dressing over chicken mixture, tossing gently to coat.
- Spoon about 1 cup salad into each egg roll wrapper bowl; top each serving with 11⁄2 teaspoons peanuts. Serve immediately.