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.