Ingredients
- 1/2 teaspoon sesame seeds
- 2 tablespoon plus 1/2 teaspoon rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1 1/2 teaspoon dark sesame oil
- 1 1/2 teaspoon honey
- 1 teaspoon grated fresh ginger
- 1 tablespoon creamy peanut butter
- 1/2 teaspoon sesame seeds
- 2 tablespoon plus 1/2 teaspoon rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1 1/2 teaspoon dark sesame oil
- 1 1/2 teaspoon honey
- 1 teaspoon grated fresh ginger
- 1 tablespoon creamy peanut butter
- 1 large boneless, skinless chicken breast (about 8 ounces)
- 1 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 48 teaspoon wonton wrappers
- 1 1/2 cup chopped napa cabbage
- 1 1/2 cup finely chopped red cabbage
- 1 cup medium carrot, coarsely grated
- 4 cup scallions, thinly sliced
- 1/3 cup finely chopped cilantro
- 1/4 cup asian almonds
Preparation
Baking Directions:
To make the dressing: Place the sesame seeds in a small skillet over medium heat and toast, shaking the pan often, until they're fragrant and golden, about 2 minutes.
Transfer the sesame seeds to a medium bowl.
Add the vinegar, soy sauce, sesame oil, honey, and ginger and whisk to combine.
Add the peanut butter and whisk until completely smooth.
Set aside.
To make the salad: Preheat the oven to 350 F.
Heat a ridged cast-iron grill pan over medium-high heat for 2 minutes.
Lightly coat with cooking spray.
Season the chicken with 1/2 teaspoon of the salt and the pepper and grill until both sides have grill marks and the chicken is cooked through, 10 to 15 minutes.
Set aside until cool.
Press 1 wonton wrapper into each cup of a 24-cup nonstick mini muffin pan (the ends will peek up above the cups).
Brush with a little sesame oil and sprinkle with 1/2 teaspoon of the salt.
Bake until golden brown and crisp, 5 to 7 minutes.
Remove from the oven and set aside to cool for 5 minutes before gently lifting the wonton cups out of the pan.
Repeat with the remaining wonton wrappers, sesame oil, and 1/2 teaspoon salt.
Chop the chicken into 1/2-inch cubes.
Place them in a large bowl and add the cabbages, carrot, scallions and cilantro.
Toss with three-fourths of the dressing.
Fill each wonton cup with 1 heaping tablespoon of salad and top with the Asian almonds and extra cilantro.
Serve immediately with the remaining dressing on the side.
Note: When you make salad, be light with the dressing.
Save a little to serve on the side — this keeps things light and lets your friends do up their salads with as much or as little dressing as they like.
The salad and wonton cups can be made a few hours ahead of time, just hold back on filling the wonton cups until right before serving so they stay nice and crisp.
