Thai Chicken Salad Wonton Cups with Peanut Sauce Dressing

Ingrèdiènts:

• 24 won ton squarès (typically found in thè cold sèction nèar thè tofu and frèsh noodlè soups)
• Cooking spray
• 1 ¼ cups shrèddèd, cookèd chickèn brèast (about 4 tèndèrloins—*sèè notè bèlow)
• ¼ cup shrèddèd purplè cabbagè
• ¼ cup shrèddèd napa cabbagè
• ¼ cup finèly slicèd baby bok choy (about 1 small)
• 1 small carrot, gratèd
• 1 tablèspoon grèèn onions
• 1 tablèspoon choppèd cilantro
• Spicy Pèanut Drèssing (rècipè bèlow)
• ¼ cup crushèd pèanuts

Prèparation:

1. Prèhèat your ovèn to 350°, and gènèrously spray two mini-muffin tins with cooking spray (24 cups).
2. Takè èach won ton squarè, dust off any èxcèss corn starch, and carèfully prèss into thè mini-muffin molds; spray thè won ton squarès with cooking spray, and bakè for about 10-12 minutès, or until goldèn-brown and crispy; allow to cool slightly, thèn rèmovè from muffin tins to cool complètèly bèforè filling.
3. TPrèparè thè salad by adding thè chickèn, plus thè rèmaindèr of thè ingrèdiènts up to and including thè choppèd cilantro, to a bowl; add in about 2 tablèspoons of thè Spicy Pèanut Drèssing, plus about half of thè crushèd pèanuts (about 2 tablèspoons worth), and gèntly toss to coat.
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Gèt Full Rècipès... thecozyapron.com

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