Chinatown Chicken Salad

Name: Chinatown Chicken Salad
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 8 serving(s)
Ingredients: nonstick cooking spray; 8 (6 1/2 inch) wonton wrappers (AZUMAYA brand); 2 cups cooked chicken breasts, shredded; 4 cups iceberg lettuce or 4 cups romaine lettuce, shredded; 1/2 lb bean sprouts; 3 green onions, sliced; 1/4 cup cilantro leaf, chopped; 1/4 cup coarsely chopped salted peanuts; 1/4 cup plum sauce; 2 tablespoons rice wine vinegar; 2 teaspoons sesame oil; 1/2 teaspoon dry mustard

(3)

Recipe by Caroline Cooks

A light and truly delicious way to serve Chinese. Make a greatlunch or Sunday night supper! From AZUMAYA.com.

People talking

Join In Now Join the conversation!

READY IN: 21mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

nonstick cooking spray
8

(6 1/2 inch) wonton wrappers (AZUMAYA brand)
2

cups cooked chicken breasts, shredded
4

cups iceberg lettuce or 4 cups romaine lettuce, shredded
¹⁄₂

lb bean sprouts
3

green onions, sliced
¹⁄₄

cup cilantro leaf, chopped
¹⁄₄

cup coarsely chopped salted peanuts
Dressing
¹⁄₄

cup plum sauce
2

tablespoons rice wine vinegar
2

teaspoons sesame oil
¹⁄₂

teaspoon dry mustard

DIRECTIONS

Preheat oven to 375 degrees F.
Spray large (4”)custard cups or foil tart pans with oil.
Cut wrappers into 6” circles.( use the top of a 6" bowl for a pattern.
Fit each into pans/cups.(Edges will be ruffled).
Lightly spray each wrapper.
Bake until golden brown, 6-7 minutes. Remove to cool; store in airtight container until ready to fill.
Combine chicken, lettuce, bean sprouts, onions and cilantro in large bowl.
Whisk dressing ingredients in small bowl or jar until well blended.
Pour dressing over salad and toss to coat evenly.
Spoon one cup into each shell and sprinkle with peanuts to serve.

Submit a Recipe Correction