Ingredients
-
-
1
-
1
-
1
-
1
-
1/4
-
1/8
-
1/8
-
2
-
-
1 1/4
-
1
-
1
-
1
-
1
Directions
Corn Mango Chicken Salad in Wonton Cups, An Asian inspired chichen salad served in crisp wonton cups Great finger food Almost as much fun to make as they are to eat Adapted from Carole Peck’s The Buffet Book, I took the basic idea of this recipe and made several variations on it based on what I had around So I guess this rating is based on this being a great idea, because what I made turned out wonderfully!, An Asian inspired chichen salad served in crisp wonton cups Great finger food Almost as much fun to make as they are to eat Adapted from Carole Peck’s The Buffet Book
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Steps
|
1
Done
|
Combine All Marinade Ingredients. Marinate Whole Chicken For 12-24 Hours. |
|
2
Done
|
Preheat Oven to 300f Bake Chicken in Marinade For 75 Minutes. |
|
3
Done
|
Combine All Salad Ingredients. |
|
4
Done
|
Preheat Oven to 375f. |
|
5
Done
|
Brush Mini Muffin Times For Small Amount of Vegetable Oil or Spray With Vegetable Cooking Spray. Place One Wonton Sheet in Each Opening, Pushing Down in Center to Form a Cup. Bake About 5 Minutes Until Cups Ar Golden. |
|
6
Done
|
Fill Wonton Cups With Salad. |
