Ingredients
-
-
8
-
-
-
1/4
-
1
-
1
-
1/2
-
1/8
-
1/8
-
1
-
2
-
1
-
-
1
Directions
Thai Chicken Salad in Egg Roll Wrapper Bowls, From Cooking Light, winning 2008 Ultimate Reader Recipe , From Cooking Light, winning 2008 Ultimate Reader Recipe
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
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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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
Spoon About 1 Cup Salad Into Each Egg Roll Wrapper Bowl; Top Each Serving With 11?2 Teaspoons Peanuts. Serve Immediately. |
