Thai Chicken Salad In Egg Roll Wrapper Bowls - cooking recipe

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

Preparation

Preheat oven to 350\u00b0.
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\u00b0 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.