LIFESTYLE → RECIPES

Honey-Sriracha Chicken Salad

Elegant, crispy mini-wonton bowls filled with savory chicken salad.

By Rivky Kleinman

2 min read June 14, 2017

Food and prop styling by Renee Muller | Photography by Moishe Wulliger

Elegant enough to serve as an appetizer. Simple enough to enjoy anytime. Fabulous flavor every time.

INGREDIENTS

YIELDS 18 MINI SALAD-FILLED
WONTON BOWLS

6 chicken cutlets extra thinly sliced and finely diced
3½ oz (100 g) shiitake mushrooms sliced
18 3-inch (7½-cm) square wonton wrappers
5 oz (140 g) spring mix or baby spinach leaves

MARINADE

¼ cup honey
3 cloves garlic crushed
1–2 Tbsp sriracha sauce
1 Tbsp lime juice
1 Tbsp soy sauce

CAESAR DRESSING

⅓ cup canola oil
2 cloves garlic crushed
2 Tbsp Dijon mustard
2 Tbsp rice vinegar
1 Tbsp lemon juice (preferably fresh)
1 tsp Worcestershire sauce (fish free)
pinch pepper

PREPARATION

Combine all marinade ingredients in a medium-sized ziplock bag. Place diced chicken and sliced mushrooms inside and seal. Shake well to ensure everything is evenly coated with the marinade. Allow to marinate 1–2 hours or overnight in the fridge.

Preheat oven to 350°F (180°C).

Spray 18 muffin cups with cooking spray. Press a wonton wrapper into each cup. Spray the wonton wrappers with cooking spray. Bake 8–10 minutes. Remove from oven and set aside to cool.