Chinatown Chicken Salad

Chinatown Chicken Salad

nonstick cooking spray
8 (6 1/2 inch) wonton wrappers (AZUMAYA brand)
2 cups cooked chicken breasts, shredded
4 cups iceberg lettuce or romaine lettuce, shredded
1/2 lb bean sprouts
3 green onions, sliced
1/4 cup cilantro leaves, chopped
1/4 cup coarsely chopped salted peanuts

Dressing
1/4 cup plum sauce
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
1/2 teaspoon dry mustard

Preheat oven to 375 degrees F.
Spray large (4”)custard cups or foil tart pans with oil.
Cut wrappers into 6” circles.( use the top of a 6" bowl for a pattern.
Fit each into pans/cups.(Edges will be ruffled).
Lightly spray each wrapper.
Bake until golden brown, 6-7 minutes. Remove to cool; store in airtight container until ready to fill.
Combine chicken, lettuce, bean sprouts, onions and cilantro in large bowl.
Whisk dressing ingredients in small bowl or jar until well blended.
Pour dressing over salad and toss to coat evenly.
Spoon one cup into each shell and sprinkle with peanuts to serve.