Sesame Chicken Salad Wonton Cups
|3 inch wonton wrappers||20|
|Sesame seeds||1 Tablespoon|
|Boneless, skinless, chicken breasts||2 Small|
|Green beans||1 Cup (16 tbs), cut diagonally into 1/2 inch pieces|
|Reduced calorie mayonnaise||1⁄4 Cup (4 tbs)|
|Chopped cilantro||1 Tablespoon|
|Reduced sodium soy sauce||1 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
Preheat oven to 350°F.
Spray miniature muffin pan with nonstick cooking spray.
Press 1 wonton wrapper into each muffin cup; spray with nonstick 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.
Reduce heat to low; cover.
Simmer 10 minutes or until chicken is no longer pink in center, adding green beans after 7 minutes.
Finely chop chicken.
Place in medium bowl.
Add green beans and remaining ingredients; mix lightly.
Spoon slightly rounded tablespoonful of chicken mixture into each wonton cup.
Garnish, if desired.