Thai Chicken Salad Cups

MAKES 24 CUPS

HANDS-ON TIME 25 MINUTES TOTAL TIME 40 MINUTES

24 frozen square wonton wrappers, thawed

2 tbsp canola oil

1 1/2 cups shredded cooked chicken

1 cup thinly sliced nappa cabbage

1/2 cup thinly sliced red cabbage

1/2 cup finely grated carrot

1 green onion, chopped

2 tbsp chopped fresh cilantro

Peanut Sauce (recipe, this page)

1/4 cup coarsely chopped roasted peanuts

Preheat oven to 350℉. Arrange wonton wrappers on work surface; brush with oil. Place wonton wrappers in mini muffin pan cups; bake until golden and crisp, 10 to 12 minutes. Place pan on wire rack and let cool for 5 minutes. Unmould wontons and place directly on wire rack; cool completely. (Makeahead: Can be stored in airtight container at room temperature for up to 5 days or frozen for up to 2 months.)

In large bowl, gently mix chicken, nappa and red cabbages, carrot, green onion, cilantro and 2 tbsp of Peanut Sauce. Divide chicken mixture among cooled wonton cups. Drizzle with remaining sauce. Sprinkle with peanuts.

PER CUP about 95 cal, 4 g pro, 6 g total fat (1 g sat. fat), 7 g carb (1 g dietary fibre, 1 g sugar), 7 mg chol, 105 mg sodium, 0.5 mg iron.

Peanut Sauce In blender, mix 1/4 cup natural smooth peanut butter, 3 tbsp canola oil, 2 tbsp each unseasoned rice vinegar, lime juice, sodium-reduced soy sauce, 1 tbsp liquid honey, 1 tsp sriracha, if desired, 1 clove garlic, chopped, and 1-inch fresh ginger, chopped.

(Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.) Makes about 3/4 cup.