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Delicious salad with a sesame oil dressing in crunchy wonton cups
Combine the water and stock in a medium frying pay; bring to a boil. Add chicken, return to a boil. Reduce heat, simmer, covered, about 10 minutes or until cooked through. Drain chicken; stand 10 minutes; chop finely.
Meanwhile, combine dressing ingredients in screw top jar and shake well.
Preheat oven to moderately hot (200 C/180 C fan forced). Lightly oil four 12-hole mini (1½ tablespoons) muffin pans.
Push wonton wrappers carefully into holes of prepared pans; spray lightly with oil.
Bake, uncovered, about 7 minutes or until wonton cups are golden brown. Stand in pans 2 minutes; turn onto wire racks to cool.
Meanwhile, combine chicken salad among wonton cups, pressing down gently to fill. Serve immediately.
Wait until the last minute to fill the cups so they don't go soggy.
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