Recipe - Oriental Chicken Salad In Wontons

48 Wonton wrappers; thawed if
frozen
2 teaspoon Five spice powder (if your
grocery store doesn't have
it, specialty stores will)
1 One half teaspoon Salt
1 lg Whole; skinless, boneless
chicken breast
1 md Navel orange
1 lg Shallot; minced
1 tablespoon Rice wine vinegar
1 tablespoon Honey
1 tablespoon Olive oil
One half cup Finely chopped fresh
cilantro

1. Preheat oven to 350 degrees

2. Press wonton wrappers into greased muffin cups and bake for 7 minutes

3. Combine salt with five spice powder and rub into chicken. Bake chicken
for about 18 minutes on a slightly oiled baking sheet.

4. Remove 1 tsp zest and reserve 1 tbsp juice, then peel and chop the
orange, discarding any seeds or tough pulp.

5. Combine zest, juice, chopped orange, vinegar, shallot, honey, oil, and
One half the cilantro.

6. Chop chicken to add to salad. Chicken may be minced or shredded,
whichever you prefer.

7. Stir the chicken into the mixture and spoon into cups. garnish each cup
with cilantro.

NOTE: If this recipe is too large for your needs, you may use One half the salad
for 24 wonton wrappers, and use the remaining salad for sandwiches. It's
great in a pita. Bake the muffin cups for less time, and promptly
refrigerate leftover salad, but halving the recipe is not recommended.

Posted to recipeludigest Volume 01 Number 272 by Wiggumgirl@aol.com on Nov
18, 1997