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Sesame Chicken Salad Wonton Cups

Cool.Cook's picture
  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
  Honey 2 Teaspoon
  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.
Add chicken.
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.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Stir Fried

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Average: 4.1 (16 votes)
Sesame Chicken Salad Wonton Cups Recipe