Oriental chicken salad in wontons

1 Servings

Ingredients

Quantity Ingredient
48 Wonton wrappers; thawed if frozen
2 teaspoons Five spice powder (if your grocery store doesn't have it, specialty stores will)
1½ teaspoon Salt
1 large Whole; skinless, boneless chicken breast
1 medium Navel orange
1 large Shallot; minced
1 tablespoon Rice wine vinegar
1 tablespoon Honey
1 tablespoon Olive oil
½ cup Finely chopped fresh cilantro

Directions

1. Preheat oven to 350 degrees

2. Press wonton wrappers into greased muffin cups and bake for 7 minutes 3. Combine salt with five spice powder and rub into chicken. Bake chicken for about 18 minutes on a slightly oiled baking sheet.

4. Remove 1 tsp zest and reserve 1 tbsp juice, then peel and chop the orange, discarding any seeds or tough pulp.

5. Combine zest, juice, chopped orange, vinegar, shallot, honey, oil, and ½ the cilantro.

6. Chop chicken to add to salad. Chicken may be diced or shredded, whichever you prefer.

7. Stir the chicken into the mixture and spoon into cups. garnish each cup with cilantro.

NOTE: If this recipe is too large for your needs, you may use ½ the salad for 24 wonton wrappers, and use the remaining salad for sandwiches. It's great in a pita. Bake the muffin cups for less time, and promptly refrigerate leftover salad, but halving the recipe is not recommended.

Posted to recipelu-digest Volume 01 Number 272 by Wiggumgirl@... on Nov 18, 1997

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