Lunch Recipe

Asian Chicken Salad Cups

A delicious chicken salad with Asian-inspired flavors served in individual bread bowls. Perfect for a light lunch!

INGRIDIENT

2 cooked boneless, skinless chicken breast halves, shredded

½ head cabbage, finely shredded

½ cup corn kernels

¼ cup chopped fresh cilantro

2 green onions, chopped

3 tablespoons sliced almonds

½ cup mayonnaise

2 tablespoons rice wine vinegar

1 ½ tablespoons lemon juice

1 tablespoon white sugar

2 teaspoons ground black pepper

1 teaspoon salt

1 teaspoon chile-garlic sauce (such as Sriracha®)

1 teaspoon paprika

1 teaspoon red pepper flakes

½ teaspoon minced garlic

½ teaspoon sesame oil

½ teaspoon honey

⅛ teaspoon ground ginger

12 dinner rolls

DIRECTION

Step: 1

Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.

Step: 2

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.

Step: 3

Stir dressing into chicken mixture to thoroughly coat salad with dressing.

Step: 4

Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.

NUTRITION FACT

Per Serving: 187 calories; protein 7.1g; carbohydrates 15.8g; fat 11g; cholesterol 18.8mg; sodium 386.5mg.

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