• Asian Chicken Salad In Wontons

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    • 48 x Wonton wrappers, thawed if frzn
    • 2 tsp Five spice pwdr (if your grocery store doesn't have it, specialty stores will)
    • 1 1/2 tsp Salt
    • 1 lrg Whole, skinless, boneless chicken breast
    • 1 med Navel orange
    • 1 lrg Shallot, chopped
    • 1 Tbsp. Rice wine vinegar
    • 1 Tbsp. Honey
    • 1 Tbsp. Extra virgin olive oil
    • 1/2 c. Finely minced fresh cilantro


    1. 1. Preheat oven to 350 degrees
    2. 2. Press wonton wrappers into greased muffin c. and bake for 7 min
    3. 3. Combine salt with five spice pwdr and rub into chicken. Bake chicken for about 18 min on a slightly oiled baking sheet.
    4. 4. Remove 1 tsp zest and reserve 1 tbsp juice, then peel and chop the orange, discarding any seeds or possibly tough pulp.
    5. 5. Combine zest, juice, minced orange, vinegar, shallot, honey, oil, and 1/2 the cilantro.
    6. 6. Chop chicken to add in to salad. Chicken may be diced or possibly shredded, whichever you prefer.
    7. 7. Stir the chicken into the mix and spoon into c.. garnish each c. with cilantro.
    8. NOTE: If this recipe is too large for your needs, you may use 1/2 the salad for 24 wonton wrappers, and use the remaining salad for sandwiches. It's great in a pita. Bake the muffin c. for less time, and promptly chill leftover salad, but halving the recipe is not recommended.

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