Healthy Chinese Chicken Salad Cups

There were a lot more of these, but there were only two left that I could take pictures of. These are so cute! They are a little smaller than a muffin in real life. I'm excited about this new recipe!

These were so amazing and a definite keeper. They are so cute and easy to eat. They are packed with wonderful flavor and it is defiantly an added bonus that they are healthy! There is no guilt about eating these. I was thinking that this would be the perfect appetizer to serve at wedding receptions or any type of shower. I actually got this recipe from watching the Today show a few weeks ago and they have constantly been on my mind to make. It's a recipe from Candice Kumai who was on Top Chef. You should try them, you will love it!

(With the red cabbage, it was really expensive at the grocery store I went to, so I just bought a salad mix bag and picked out the red cabbage from that and it was the perfect amount for how much I was making, and it was a lot cheaper that way.)

Chinese Chicken Salad Cups

Servings: 48 cups (I fourthed this recipe and it was the perfect amount for Adam and I for two meals eating it as our side.)

For dressing

1/2 teaspoon sesame seeds

2 tablespoons plus 1/2 teaspoon rice vinegar

1 tablespoon reduced-sodium soy sauce

1 1/2 teaspoons dark sesame oil (I used regular sesame seed oil)

1 1/2 teaspoons honey

1 teaspoon grated fresh ginger

1 tablespoon creamy peanut butter

For salad

1 large boneless, skinless chicken breast (about 8 ounces)

1 1/2 teaspoons sea salt

1/4 teaspoon ground black pepper

48 wonton wrappers

Dark sesame oil (I just used sesame seed oil)

1 1/2 cups chopped Napa cabbage

1 1/2 cups finely chopped red cabbage

1 medium carrot, coarsely grated

4 scallions, thinly sliced

1/3 cup finely chopped cilantro

1/4 cup Asian almonds (optional)

To make the dressing: Place the sesame seeds in a small skillet over medium heat and toast, shaking the pan often, until they're fragrant and golden, about 2 minutes. Transfer the sesame seeds to a medium bowl. Add the vinegar, soy sauce, sesame oil, honey, and ginger and whisk to combine. Add the peanut butter and whisk until completely smooth. Set aside.

To make the salad: Preheat the oven to 350 F. Heat a ridged cast-iron grill pan over medium-high heat for 2 minutes. Lightly coat with cooking spray. Season the chicken with 1/2 teaspoon of the salt and the pepper and grill until both sides have grill marks and the chicken is cooked through, 10 to 15 minutes. Set aside until cool.

Press 1 wonton wrapper into each cup of a 24-cup nonstick mini muffin pan (the ends will peek up above the cups). Brush with a little sesame oil and sprinkle with 1/2 teaspoon of the salt. Bake until golden brown and crisp, 5 to 7 minutes. Remove from the oven and set aside to cool for 5 minutes before gently lifting the wonton cups out of the pan. Repeat with the remaining wonton wrappers, sesame oil, and 1/2 teaspoon salt.

Chop the chicken into 1/2-inch cubes. Place them in a large bowl and add the cabbages, carrot, scallions and cilantro. Toss with three-fourths of the dressing. Fill each wonton cup with 1 heaping tablespoon of salad and top with the Asian almonds and extra cilantro. Serve immediately with the remaining dressing on the side.

Note: When you make salad, be light with the dressing. Save a little to serve on the side — this keeps things light and lets your friends do up their salads with as much or as little dressing as they like. The salad and wonton cups can be made a few hours ahead of time, just hold back on filling the wonton cups until right before serving so they stay nice and crisp.