Ingredients

The following ingredients have 8 Servings
  • 8 oz skinless boneless chicken tenderloins ((225g))
  • Salt (and pepper to taste)
  • 3 tbsp vegetable oil
  • 32 wonton wrappers (**)
  • 1 small head romaine lettuce ((thinly sliced))
  • 1 carrot ((julienned))
  • 2 green onions ((thinly sliced))
  • ¼ cup sliced almonds ((25g))
  • ¼ cup cilantro ((chopped) (10g))
  • 4 tbsp apple cider vinegar
  • 2 tbsp sesame oil
  • 2 tbsp honey

Instruction

  • Sprinkle salt and pepper all over chicken tenderloins.
  • In a medium fry pan, heat 1 tablespoon vegetable over medium heat. Add chicken tenderloins and cook until light golden color, about 2 minutes on each side. Remove and cut into small cubes.
  • Preheat oven to 375˚F (190˚C).
  • Brush each wonton wrapper with a thin layer of oil. Arrange wonton wrappers in a regular size muffin pan to form little cups. You may have to use two wrappers to form a cup by placing one wrapper to one side and another wrapper to the other side of two separate muffin pan indentations.
  • Bake wrappers for 6 to 8 minutes.
  • If you are using two wrappers to form a cup, combine the two while they are still warm and pliable. Allow wonton cups to cool completely.
  • Toast sliced almonds in a small fry pan for 2 to 3 minutes. Remove and allow it to cool.
  • Combine apple cider vinegar, sesame oil, and honey in a small bowl. Mix well.
  • In a large bowl, combine romaine lettuce, cooked chicken, carrot, green onions, almonds, and cilantro.
  • Pour dressing over the ingredients and toss well.
  • Fill each wonton cup with salad and serve immediately.