Thai Chicken Salad in Egg Roll Wrapper Bowls | Nakano Flavors
Thai Chicken Salad in Egg Roll Wrapper Bowls
Yield: 8 servings
Ingredients
Bowls:
8 (6x6-inch) egg roll wrappers
cooking spray
Dressing:
¼ cup NAKANO® Seasoned Rice Vinegar
1 Tbsp. canola oil
1 Tbsp. low sodium soy sauce
½ tsp. fresh ginger, grated, peeled
⅛ tsp. salt
⅛ tsp. black pepper, ground
1 garlic clove, minced
2 Tbsp. reduced fat peanut butter
1 tsp. honey
Salad:
1 cup edamame (green soybeans), frozen, shelled
2 cups chicken breast, cooked, chopped
3 cups red leaf lettuce, chopped
1 cup long grain brown rice, cooked
1 cup red cabbage, finely shredded
½ yellow bell pepper, cut into ¼-inch–wide strips
¼ cup green onions, diagonally sliced
¼ cup peanuts, unsalted, chopped
Directions
Preheat oven to 350°F.
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°F 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 1½ tsp. peanuts. Serve immediately.
