Asian Chicken Salad Cups - cooking recipe

Ingredients

2 cooked boneless, skinless chicken breast halves, shredded
1/2 head cabbage, finely shredded
1/2 cup corn kernels
1/4 cup chopped fresh cilantro
2 green onions, chopped
3 tablespoons sliced almonds
1/2 cup mayonnaise
2 tablespoons rice wine vinegar
1 1/2 tablespoons lemon juice
1 tablespoon white sugar
2 teaspoons ground black pepper
1 teaspoon salt
1 teaspoon chile-garlic sauce (such as Sriracha(R))
1 teaspoon paprika
1 teaspoon red pepper flakes
1/2 teaspoon minced garlic
1/2 teaspoon sesame oil
1/2 teaspoon honey
1/8 teaspoon ground ginger
12 dinner rolls

Preparation

Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
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.
Stir dressing into chicken mixture to thoroughly coat salad with dressing.
Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.