- 2 cooked boneless, skinless chicken breast halves, shredded
- 1/2 head cabbage, finely shredded
- 1/2 cup corn kernels
- 1/4 cup chopped fresh cilantro
- 2 green onions, chopped
- 3 tablespoons sliced almonds
- 1/2 cup mayonnaise
- 2 tablespoons rice wine vinegar
- 1 1/2 tablespoons lemon juice
- 1 tablespoon white sugar
- 2 teaspoons ground black pepper
- 1 teaspoon salt
- 1 teaspoon chile-garlic sauce (such as Sriracha®)
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1/2 teaspoon minced garlic
- 1/2 teaspoon sesame oil
- 1/2 teaspoon honey
- 1/8 teaspoon ground ginger
- 12 dinner rolls
- Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
- Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.
- Stir dressing into chicken mixture to thoroughly coat salad with dressing.
- Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.
05/05/2018
recipepes.com
Asian Chicken Salad Cups, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
