Chicken Salad in Wonton Cups
20 (3 inch) wonton wrappers
Non-stick cooking spray
1 tablespoon sesame seeds
2 cups water
2 boneless skinless chicken breasts (about 8 ounces)
1 cup fresh green beans, cut diagonally into 1/2 in. pieces
1/4 cup reduced-fat mayonnaise
1 tablespoon chopped fresh cilantro (optional)
2 teaspoons honey
1 teaspoon reduced-sodium soy sauce
1/4 teaspoon ground red pepper
Preheat oven to 350°. Spray mini (1 3/4– inch) muffin cups with nonstick
cooking spray. Press 1 wonton wrapper into each muffin cup; spray with
cooking spray. Bake 8-10 minutes or until golden brown. Cool in pan on
wire rack before filling.
Place sesame seed in shallow baking pan. Bake 5 minutes or until lightly toasted, stirring occasionally. Set aside to cool.
Meanwhile, bring water to a boil in medium saucepan. Add chicken. Reduce heat to low. Cover; simmer 10 minutes or until chicken is no longer pink in center, adding green beans and remaining ingredients; mix lightly. Spoon lightly rounded tablespoonful of chicken mixture into each wonton cup.
Nutritional Facts per serving:
MAKES 10 SERVINGS (2 filled wonton cups per serving)
Calories 103, Total Fat 3g, Saturated Fat 1g, Protein 7g, Carbohydrate 12g, Cholesterol 18mg. Dietary Fiber <1g, Sodium 128mg