Honey-Sriracha Chicken Salad
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.
Place the spring mix in a large bowl. Add the marinated chicken and mushrooms and toss well.
Fill each wonton with the lettuce mushroom and chicken mixture. Return to the oven and bake 10 minutes. Remove the salad-filled wontons from the oven and allow to cool.
Place all dressing ingredients in a food processor and pulse or whisk well in a bowl. Drizzle 1 Tbsp of dressing over each salad cup.
Note Any leftover salad can be baked in a small pan and served later.
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