8/14/12

Thai Chicken Salad in Egg Roll Wrapper Bowls




I woke this morning with a craving for Thai food... but I'm not sure what.  I was sitting here thinking about the food ingredients we have on hand and I decided to check my files to see if I had a favorite recipe already posted.  It ends up I did have one - from back in 2008 or 2009.  I don't have a photo of the finished dish any longer... but my mouth waters when I read through the recipe!


Thai Chicken Salad in Egg Roll Wrapper Bowls

Bowls:
8 (6 x 6–inch) egg roll wrappers
Cooking spray

Dressing:
1⁄4 cup NAKANO® Original Seasoned Rice Vinegar (with the red cap)
1 tablespoon canola oil
1 tablespoon low sodium soy sauce
1⁄2 teaspoon grated peeled fresh ginger
1⁄8 teaspoon salt
1⁄8 teaspoon ground black pepper
1 garlic clove, minced
2 tablespoons reduced fat peanut butter
1 teaspoon honey

Salad:
1 cup frozen shelled edamame (green soybeans)
2 cups chopped cooked chicken breast
3 cups chopped red leaf lettuce
1 cup cooked long grain brown rice
1 cup finely shredded red cabbage
1⁄2 yellow bell pepper, cut into 1⁄4 inch–wide strips
1⁄4 cup diagonally sliced green onions
1⁄4 cup chopped unsalted peanuts

Preheat oven to 350°.

To prepare bowls, lightly coat one side of each wrapper with cooking spray. Fit 4 wrappers, coated sides up, into the 4 corner cups of a nonstick muffin pan; press wrapper up sides of cups. Repeat procedure with remaining 4 wrappers. Bake at 350° for 8 minutes or until lightly browned. Remove wrappers from pans; cool completely on a wire rack.

To prepare dressing, combine vinegar and next 6 ingredients (through garlic) in small
bowl; stir with a whisk. Add peanut butter and honey to vinegar mixture; stirring with a whisk.

To prepare salad, cook edamame in boiling water 5 minutes. Drain and rinse under cold water. Combine edamame and next 6 ingredients (through onions) in a large bowl; toss well. Drizzle dressing over chicken mixture, tossing gently to coat.

Spoon about 1 cup salad into each egg roll wrapper bowl; top each serving with 1 1/2 teaspoons peanuts. Serve immediately. Yield: 8 servings (serving size: 1 filled salad bowl).





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