Chinatown Chicken Salad
A light and truly delicious way to serve Chinese. Make a greatlunch or Sunday night supper! From AZUMAYA.com.
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INGREDIENTS
Nutrition- nonstick cooking spray
- 8
- 2cups cooked chicken breasts, shredded
- 4
- 1⁄2lb bean sprouts
- 3
- 1⁄4
- 1⁄4cup coarsely chopped salted peanuts
Dressing
- 1⁄4cup plum sauce
- 2tablespoons rice wine vinegar
- 2teaspoons sesame oil
- 1⁄2teaspoon dry mustard
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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.
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