Thai Chicken Salad Wonton Cups with Peanut Sauce Dressing

• Meat

  • 1 1/4 cups Chicken breast, cooked

• Produce

  • 1/4 cup Baby bok choy
  • 1/4 cup Cabbage, purple
  • 1 Carrot, small
  • 1 tbsp Cilantro
  • 2 small cloves Garlic
  • 1 tbsp Green onions
  • 1/4 cup Napa cabbage
  • 1/4 cup Peanuts

• Condiments

  • 2 tbsp Honey
  • 1/4 cup Peanut butter, creamy
  • 1 Peanut dressing, Spicy
  • 2 tbsp Soy sauce
  • 1 tsp Sriracha sauce

• Pasta & Grains

  • 24 Won ton squares

• Oils & Vinegars

  • 1 tbsp Canola oil
  • 1 Cooking spray
  • 2 tbsp Rice vinegar

• Liquids

  • 1 tbsp Water

Found on thecozyapron.com

Description

Ingredients

• 24 won ton squares (typically found in the cold section near the tofu and fresh noodle soups)
• Cooking spray
• 1 ¼ cups shredded, cooked chicken breast (about 4 tenderloins—*see note below)
• ¼ cup shredded purple cabbage
• ¼ cup shredded napa cabbage
• ¼ cup finely sliced baby bok choy (about 1 small)
• 1 small carrot, grated
• 1 tablespoon green onions
• 1 tablespoon chopped cilantro
• Spicy Peanut Dressing (recipe below)
• ¼ cup crushed peanuts
• ¼ cup creamy peanut butter
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 small cloves garlic, pressed through garlic press
• 2 tablespoons rice vinegar
• 1-2 teaspoons sriracha sauce (more or less depending on spice level desired)
• 1 tablespoon canola oil
• 1 tablespoon water

Directions

• (*I poached my chicken tenderloins in simmering, salted water for about 6-7 minutes, or until cooked through yet tender; then cool the chicken, and shred by hand.)
• -Preheat your oven to 350°, and generously spray two mini-muffin tins with cooking spray (24 cups).
• -Place all ingredients into a bowl, and whisk together until completely smooth and combined; use immediately, or keep in a covered container in fridge until ready to use.