Name: Asian Chicken Salad Cups
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Cooked boneless, skinless chicken breast halves, shredded - 2; Cabbage, finely shredded - ½ head; Corn kernels - ½ cup; Chopped fresh cilantro - ¼ cup; Green onions, chopped - 2; Sliced almonds - 3 tablespoons; Mayonnaise - ½ cup; Rice wine vinegar - 2 tablespoons; Lemon juice - 1 ½ tablespoons; White sugar - 1 tablespoon; Ground black pepper - 2 teaspoons; Salt - 1 teaspoon; Chile-garlic sauce (such as Sriracha®) - 1 teaspoon; Paprika - 1 teaspoon; Red pepper flakes - 1 teaspoon; Minced garlic - ½ teaspoon; Sesame oil - ½ teaspoon; Honey - ½ teaspoon; Ground ginger - ⅛ teaspoon; Dinner rolls - 12

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Asian Chicken Salad Cups

1. Cooked boneless, skinless chicken breast halves, shredded - 2

2. Cabbage, finely shredded - ½ head

3. Corn kernels - ½ cup

4. Chopped fresh cilantro - ¼ cup

5. Green onions, chopped - 2

6. Sliced almonds - 3 tablespoons

7. Mayonnaise - ½ cup

8. Rice wine vinegar - 2 tablespoons

9. Lemon juice - 1 ½ tablespoons

10. White sugar - 1 tablespoon

11. Ground black pepper - 2 teaspoons

12. Salt - 1 teaspoon

13. Chile-garlic sauce (such as Sriracha®) - 1 teaspoon

14. Paprika - 1 teaspoon

15. Red pepper flakes - 1 teaspoon

16. Minced garlic - ½ teaspoon

17. Sesame oil - ½ teaspoon

18. Honey - ½ teaspoon

19. Ground ginger - ⅛ teaspoon

20. Dinner rolls - 12

How to cook deliciously - Asian Chicken Salad Cups

1. Stage

Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.

2. Stage

Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.

3. Stage

Stir dressing into chicken mixture to thoroughly coat salad with dressing.

4. Stage

Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.