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Honey-Sriracha Chicken Salad

Rivky Kleiman

Elegant, crispy mini-wonton bowls filled with savory chicken salad

Wednesday, June 14, 2017

 Mishpacha-Recipe

Food and prop styling by Renee Muller
Photography by Moishe Wulliger

Elegant enough to serve as an appetizer. Simple enough to enjoy anytime. Fabulous flavor every time.

INGREDIENTS

YIELDS 18 MINI SALAD-FILLED
WONTON BOWLS 

  • 6 chicken cutlets, extra thinly sliced and finely diced
  • 3½ oz (100 g) shiitake mushrooms, sliced
  • 18 3-inch (7½-cm) square wonton wrappers
  • 5 oz (140 g) spring mix or baby spinach leaves

MARINADE
  • ¼ cup honey
  • 3 cloves garlic, crushed
  • 1–2 Tbsp sriracha sauce
  • 1 Tbsp lime juice
  • 1 Tbsp soy sauce

CAESAR DRESSING
  • ⅓ cup canola oil
  • 2 cloves garlic, crushed
  • 2 Tbsp Dijon mustard
  • 2 Tbsp rice vinegar
  • 1 Tbsp lemon juice (preferably fresh)
  • 1 tsp Worcestershire sauce (fish free)
  • pinch pepper


PREPARATION

Combine all marinade ingredients in a medium-sized ziplock bag. Place diced chicken and sliced mushrooms inside and seal. Shake well to ensure everything is evenly coated with the marinade. Allow to marinate 1–2 hours or overnight in the fridge.

Preheat oven to 350°F (180°C).

Spray 18 muffin cups with cooking spray. Press a wonton wrapper into each cup. Spray the wonton wrappers with cooking spray. Bake 8–10 minutes. Remove from oven and set aside to cool.

Place the spring mix in a large bowl. Add the marinated chicken and mushrooms and toss well.

Fill each wonton with the lettuce, mushroom, and chicken mixture. Return to the oven and bake 10 minutes. Remove the salad-filled wontons from the oven and allow to cool.

Place all dressing ingredients in a food processor and pulse, or whisk well in a bowl. Drizzle 1 Tbsp of dressing over each salad cup.

Note  Any leftover salad can be baked in a small pan and served later.


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