Sesame Chicken Salad Wonton Cups Recipe | Easy & Delicious

INGREDIENTS

Nonstick cooking spray 20 (3-inch) wonton wrappers 1 tablespoon sesame seeds 2 boneless skinless chicken breasts (about 8 ounces) 1 cup fresh green beans, cut diagonally into 1/2-inch pieces 1/4 cup reduced-fat mayonnaise 1 tablespoon chopped fresh cilantro (optional) 2 teaspoons honey 1 teaspoon reduced-sodium soy sauce 1/8 teaspoon ground red pepper

PREPARATION:

1. Preheat oven to 350°F. Spray miniature muffin pan with cooking spray. Press 1 wonton wrapper into each muffin cup; spray with cooking spray. Bake 8 to 10 minutes or until golden brown. Cool in pan on wire rack before filling.
2. Place sesame seeds in shallow baking pan. Bake 5 minutes or until lightly toasted, stirring occasionally. Set aside to cool.
3. Meanwhile, bring 2 cups 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 after 7 minutes. Drain.
4. Finely chop chicken. Place in medium bowl. Add green beans and remaining ingredients; mix lightly. Spoon lightly rounded tablespoonful chicken mixture into each wonton cup. Garnish, if desired.

This recipe appears in: Asian NUTRITIONAL INFORMATION: Serving Size: 2 filled wonton cups (without garnish) Sodium 128 mg Protein 7 g Fiber <1 g Carbohydrate 12 g Cholesterol 18 mg Saturated Fat 1 g Total Fat 3 g Calories from Fat 25 % Calories 103 DIETARY EXCHANGE: Meat 1/2 Starch 1