Asian Chicken Salad Cups recipe

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Ingredients

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

Nutrition Info

187 calories
carbohydrate: 15.8 g
cholesterol: 18.8 mg
fat: 11 g
fiber: 2.5 g
protein: 7.1 g
saturatedFat: 1.9 g
servingSize: -
sodium: 386.5 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

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

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

Recipe Yield

12 servings

Recipe Note

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

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