| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 48 |
|
Wonton wrappers; thawed if frozen |
| 2 |
ts |
Five spice powder (if your grocery store doesn't have it, specialty stores will) |
| 1 1/2 |
ts |
Salt |
| 1 |
lg |
Whole; skinless, boneless chicken breast |
| 1 |
md |
Navel orange |
| 1 |
lg |
Shallot; minced |
| 1 |
tb |
Rice wine vinegar |
| 1 |
tb |
Honey |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Finely chopped fresh cilantro |
INSTRUCTIONS
1. Preheat oven to 350 degrees
2. Press wonton wrappers into greased muffin cups and bake for 7 minutes
3. Combine salt with five spice powder and rub into chicken. Bake chicken
for about 18 minutes on a slightly oiled baking sheet.
4. Remove 1 tsp zest and reserve 1 tbsp juice, then peel and chop the
orange, discarding any seeds or tough pulp.
5. Combine zest, juice, chopped orange, vinegar, shallot, honey, oil, and
1/2 the cilantro.
6. Chop chicken to add to salad. Chicken may be diced or shredded,
whichever you prefer.
7. Stir the chicken into the mixture and spoon into cups. garnish each cup
with cilantro.
NOTE: If this recipe is too large for your needs, you may use 1/2 the salad
for 24 wonton wrappers, and use the remaining salad for sandwiches. It's
great in a pita. Bake the muffin cups for less time, and promptly
refrigerate leftover salad, but halving the recipe is not recommended.
Posted to recipelu-digest Volume 01 Number 272 by Wiggumgirl@aol.com on Nov
18, 1997
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