Thai Chicken Salad in Wonton Cups

prep time:: 15 min .
total time:: 30 min

Makes 2 1/2 cups

ingredients

1 rotisserie chicken(use two breasts)
40 wonton small wonton wrappers
1/4 small red cabbage shredded finely
1 small carrot grated finely
3 green onions sliced thinly
2 T sesame seeds, toasted
For the Dressing:
1/3 c peanut oil
1 T white vinegar
1 T brown sugar
3 T sight soy sauce
1 tsp sesame oil
1 garlic clove crushed

directions

Preheat oven to 350 degrees. Spray with Pam for 12 hole mini muffin pans. Press one wonton wrapper in each carefully using your knuckle. Bake about 7 minutes or until wonton cups are golden brown. Stand in pans 2 minutes and place the cups on wire racks to cool. Place all ingredients for the dressing in a bowl and whisk. Dice chicken breasts and place in large bowl with cabbage, carrot, onion, sesame seeds and dressing. Divide chicken salad among cups, pressing down gently to fill. Serve immediately.