Thai Chicken Salad in Egg Roll Wrapper Bowls
Yield: 8 servings
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Prep Time:
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Cook Time:
Ingredients
Bowls:
- 8 (6×6-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.
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