THAI CHICKEN SALAD IN EGG ROLL WRAPPER BOWLS
Make and share this Thai Chicken Salad in Egg Roll Wrapper Bowls recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 38m
Yield 8 wrappers
Number Of Ingredients 19
Steps:
- 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 11⁄2 teaspoons peanuts. Serve immediately.
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- Bring a large pot of water to a boil. Add chicken and cook, 10-15 minutes, until fully cooked through. Remove from heat. Remove chicken from water and allow to cool completely. Cut into 1/2-inch cubes and place in a large bowl.
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