Asian Chicken Salad Cups

Ingredients

  • 2cooked boneless, skinless chicken breast halves, shredded
  • ½ head cabbage, finely shredded
  • ½ cup corn kernels
  • ¼ cup chopped fresh cilantro
  • 2green onions, chopped
  • 3 tablespoons sliced almonds
  • ½ cup mayonnaise
  • 2 tablespoons rice wine vinegar
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon white sugar
  • 2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon chile-garlic sauce (such as Sriracha®)
  • 1 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • ½ teaspoon minced garlic
  • ½ teaspoon sesame oil
  • ½ teaspoon honey
  • ⅛ teaspoon ground ginger
  • 12dinner rolls
  • Directions

  • Step 1

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

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  • Step 2

    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.

  • Step 3

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

  • Step 4

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

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