What's In My Fridge II?

Here is the latest addition to my own little blogging event - What's In My Fridge? I started this last month as a way to challenge myself to use bits of leftover ingredients from my kitchen in a new and different way. Besides coming up with new recipes, it reduces my kitchen waste, which is one of my goals for the new year.

I really enjoyed my last recipe from What's In My Fridge? and this installment went just as well. This recipe is perfect for a fast weeknight meal as the ingredients only take a few minutes to throw together and the dressing is pre-made (although feel free to whip up your own dressing instead of using the pre-made stuff).


This recipe uses leftover chicken that I had made a few nights before (glazed with a soy & sweet chili sauce), but any cooked chicken would work. Like the last time, I made this as an appetizer, but it works really for any course. To make this more main dish friendly, you could make wonton chips and serve them along side of the salad.

Fresh Asian Chicken Salad in Wonton Cups

Ingredients
Fresh wonton skins
Non-stick canola oil spray (or other spray)
Leftover chicken
1 head romaine lettuce, chopped
Slaw mix (I used broccoli and slaw)
Shredded carrots
1/2 lime, freshly squeezed juice reserved
"Asian" style salad dressing (I used Trader Joe's Sesame Soy Ginger Vinaigrette)
Sesame seeds, for garnish

Steps
1. Spray muffin pan with the non-stick spray and line cups with wonton skins.

2. Bake at 400-425 degrees until puffed, crisp and lightly browned (I left mine in one minute too long).

3. In the meantime, shred the leftover chicken into a medium bowl. Add lettuce, slaw and shredded carrots (the amounts should be to your liking - I used about 1/3 chicken, 2/3 vegetables). Lightly mix to combine.

4. Add lime juice and dressing, mix to combine. I lightly dressed my salad because I hate when my salad is soggy. Start with a little and add to taste.

5. Fill wonton cups and top with sesame seeds.

Enjoy!