Thai Chicken Salad in Egg Roll Wrapper Bowls

Name: Thai Chicken Salad in Egg Roll Wrapper Bowls
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 8 wrappers
Ingredients: 8 egg roll wraps (6 x 6 inch); cooking spray; 1/4 cup seasoned rice vinegar; 1 tablespoon canola oil; 1 tablespoon low sodium soy sauce; 1/2 teaspoon grated peeled fresh ginger; 1/8 teaspoon salt; 1/8 teaspoon ground black pepper; 1 garlic clove, minced; 2 tablespoons peanut butter; 1 teaspoon honey; 1 cup frozen shelled edamame; 2 cups chopped cooked chicken breasts; 3 cups chopped red leaf lettuce; 1 cup cooked long grain brown rice; 1 cup finely shredded red cabbage; 1/2 yellow bell pepper, cut into 1/4 inch wide strips; 1/4 cup diagonally sliced green onion; 1/4 cup chopped unsalted peanuts

Submitted by gailanng

"From Cooking Light, winning 2008 Ultimate Reader Recipe."

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Ready In:: 38mins
Ingredients:: 19
Yields:: 8 wrappers

ingredients

Bowls
8 egg roll wraps (6 x 6 inch)
cooking spray
Dressing
¹⁄₄ cup seasoned rice vinegar
1 tablespoon canola oil
1 tablespoon low sodium soy sauce
¹⁄₂ teaspoon grated peeled fresh ginger
¹⁄₈ teaspoon salt
¹⁄₈ teaspoon ground black pepper
1 garlic clove, minced
2 tablespoons peanut butter
1 teaspoon honey
Salad
1 cup frozen shelled edamame
2 cups chopped cooked chicken breasts
3 cups chopped red leaf lettuce
1 cup cooked long grain brown rice
1 cup finely shredded red cabbage
¹⁄₂ yellow bell pepper, cut into 1/4 inch wide strips
¹⁄₄ cup diagonally sliced green onion
¹⁄₄ cup chopped unsalted peanuts

directions

Preheat oven to 350°.
To prepare bowls, lightly coat one side of each wrapper with cooking spray. Fit 4 wrappers, coated sides up, into the 4 corner cups of a nonstick muffin pan; press wrapper up sides of cups. Repeat procedure with remaining 4 wrappers. Bake at 350° for 8 minutes or until lightly browned. Remove wrappers from pans; cool completely on a wire rack.
To prepare dressing, combine vinegar and next 6 ingredients (through garlic) in small bowl; stir with a whisk. Add peanut butter and honey to vinegar mixture; stirring with a whisk.
To prepare salad, cook edamame in boiling water 5 minutes. Drain and rinse under cold water. Combine edamame and next 6 ingredients (through onions) in a large bowl; toss well. Drizzle dressing over chicken mixture, tossing gently to coat.
Spoon about 1 cup salad into each egg roll wrapper bowl; top each serving with 11⁄2 teaspoons peanuts. Serve immediately.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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