CHICKEN SALAD IN WONTON CUPS RECIPES

Steps:

• For the vinaigrette, in a blender, combine the rice wine vinegar, Chinese mustard, soy sauce, egg yolk, honey, pickled ginger, chili oil, sesame paste and salt and pepper to taste
• Blend thoroughly, then slowly add the peanut oil while the motor is running
•  Taste for seasoning
• For the salad, in a large salad bowl, mix all the salad ingredients except for the sesame seeds
•  Add half the vinaigrette and taste
•  Add more dressing, as needed, a little at a time so as not to overdress the salad
• Divide the salad among 6 plates and sprinkle with the sesame seeds and cashews

Steps:

• For the wonton cups: Preheat the oven to 375 degrees F.
• Brush 12 cups of a mini muffin pan with the butter. Fit 1 wonton wrapper into each cup, folding the sides as needed.
• In a small bowl, toss together the beans, green chiles, chili powder and lime juice. Spoon some of the bean mixture into each cup, about a heaping tablespoon each. Bake until the filling is warmed through, about 12 minutes. Remove the pan and top each cup with a pinch of cheese. Return the pan to the oven and continue to bake until the cheese is melted and the wontons are golden, another 5 minutes.
• For the toppings: Let the taco cups cool in the pan for a minute or two. Transfer the taco cups to a platter and top each with some avocado, pico de gallo, a small dollop of sour cream, hot sauce, if using, and cilantro.