How To Make Asian Chicken Salad Cups
Munch on a hearty serving of Asian chicken salad cups served in soft bread bowls, coated in a creamy, sweet, and spicy sauce, for a richer and filling meal!
Preparation: 30 minutes
Cooking:
Total: 30 minutes
Serves:
Ingredients
- 2chicken breast halves,boneless skinless, cooked, shredded
- ½cabbage head,finely shredded
- ½cupcorn kernels
- ¼cupfresh cilantro,chopped
- 2green onions,chopped
- 3tbspalmonds,sliced
- ½cupmayonnaise
- 2tbsprice wine vinegar
- 1½tbsplemon juice
- 1tbspwhite sugar
- 2tspground black pepper
- 1tspsalt
- 1tspchile-garlic sauce,like Sriracha®
- 1tsppaprika
- 1tspred pepper flakes
- ½tspgarlic,minced
- ½tspsesame oil
- ½tsphoney
- ⅛tspground ginger
- 12dinner rolls
Instructions
-
Combine the chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
-
Whisk the 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 the sugar has dissolved.
-
Stir the dressing into the chicken mixture to thoroughly coat the salad.
-
Hollow out dinner rolls to make small bowls, then fill the rolls with salad.
-
Serve, and enjoy!
Nutrition
- Calories: 219.28kcal
- Fat: 12.04g
- Saturated Fat: 2.02g
- Trans Fat: 0.02g
- Monounsaturated Fat: 3.75g
- Polyunsaturated Fat: 5.85g
- Carbohydrates: 20.96g
- Fiber: 2.26g
- Sugar: 4.57g
- Protein: 7.41g
- Cholesterol: 14.15mg
- Sodium: 255.14mg
- Calcium: 78.40mg
- Potassium: 193.96mg
- Iron: 1.58mg
- Vitamin A: 14.62µg
- Vitamin C: 16.32mg
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