Asian Chicken Salad with Corn and Mango in Wonton Cups

Asian Chicken Salad with Corn and Mango in Wonton Cups

Adapted from The Buffet Book^©  by Carole Peck

Treat your guests to a vibrant, tropical-inspired appetizer with these Asian Chicken Salad Wonton Cups. Each bite features tender shredded chicken, juicy diced mango, and sweet corn kernels nestled in a golden-brown, crispy wonton shell.

Makes about 24 cups

1/4 cup brown sugar
1/4 cup orange juice
1/4 c soy sauce
1/4 cup rice vinegar
1 Tbsp. + 4 tsp. oyster sauce, divided
1 1/2 tsp. chopped fresh garlic
1 1/2 tsp. chopped fresh ginger
3/4 Tbsp. lemongrass paste

3 bone in skin on chicken thighs

1/2 cup bean sprouts, chopped

1/2 cup corn kernels
1/2 cup finely chopped carrot
1/2 cup finely chopped water chestnuts or jicama
1/2 cup finely chopped scallions
1/2 cup finely chopped mango
1/4 cup cilantro, chopped
1/4 cup basil leaves, chopped

Cooking spray

1/2 package (12 oz.) wonton wrappers

1. Combine the brown sugar, orange juice, soy sauce, rice vinegar, 1Tbsp. oyster sauce, garlic, ginger and lemongrass paste in a sealable container and whisk to combine.
2. Add the chicken to the marinade and place the sealed container in the refrigerator for 12-24 hours.
3. Preheat oven to 300F. 
4. Bake the chicken in the marinade for 75 minutes.
5. Remove the chicken from the marinade and set aside to cool.  
6. Increase oven temperature to 375F.
7. Coat a mini muffin tin for with vegetable cooking spray. 
8. Place one wonton sheet in each well, pushing down in center to form a cup. 
9. Bake in preheated oven about 5-10 minutes until cups are golden. 
10. Set the cups aside to cool.
11. Meanwhile combine the bean sprouts, corn kernels, carrot, water chestnuts, scallions, mango, cilantro and basil in a large bowl.
12. When the chicken is cool enough to handle, remove the skin and bones and discard; Chop the meat finely. (You should have about 8 ounces of cooked meat.)
13. Add the chicken and and 4 tsp. oyster sauce to the large bowl and mix to combine.
14. Fill the wonton cups with the chicken salad prior to serving.

Enjoy!

Cabbage & Mango Slaw

Cabbage & Mango Slaw

adapted from Cooking Light Annual Recipes 2015

I made this slaw to top tacos but it is hearty enough to be it's own side dish. Serve it beside any grilled pork or chicken dish.

We prefer to our coleslaw to be a little less crunchy so I try to plan ahead and make the slaw a day before. If you like yours crunchy use it right away.

served with Smoky Fish Tacos

Makes 3 servings                                                                  1 WW pp / serving

1 1/2 cups shredded cabbage (green, Savory or Napa)

1/2 cup mango, julienned

1/4 cup sliced onion

1 Tbsp. cider vinegar

1 1/2 tsp. olive oil

1/4 jalapeno pepper or mini bell pepper, seeded and minced

Kosher salt & freshly ground black 

1. Combine cabbage, mango, onion, vinegar olive oil and pepper in a bowl; Toss to combine.
2. Season to taste with salt and pepper.

Enjoy!

Edamame, Bok Choy and Mango Salad with Asian Vinaigrette

Edamame, Bok Choy and Mango Salad with Asian Vinaigrette

adapted from Food Network

This salad is a nice accompaniment to any grilled meat, chicken or pork.

Makes 2 servings                                                        1 WW Blue point / serving

2 Tbsp. rice wine vinegar

1 tsp. soy sauce

1/2 tsp. sugar substitute

1/4 tsp. red pepper flakes

Juice from 1/2 lime

1 1/2 tsp. sesame oil

1/2 cup shelled, frozen edamame, defrosted

1/2 cup chopped bok choy

1/2 mango, julienned

1 tsp. toasted sesame seeds

1. In a small bowl whisk together the vinegar, soy sauce, sugar substitute, red pepper flakes, lime juice and sesame oil, Set aside.
2. In a medium bowl, toss the edamame, bok choy and mango with 2 Tbsp. of the vinaigrette. Reserve the remaining vinaigrette for another purpose.
3. Prior to serving sprinkle with the sesame seeds.

Enjoy!

Pineapple-Mango Salad

Pineapple-Mango Salad

adapted from Weight Watchers' Five Ingredient 15 Minute Cookbook (2006)

Makes 2 servings                                            0 WW Blue points / serving

1 cup pineapple chunks, canned or fresh

1/2 cup cubed mango

1/4 cup red bell pepper, chopped

1 clementine

1 Tbsp. finely chopped jalapeno

1 tsp. sugar substitute

1. Place the pineapple, mango, and bell pepper in a bowl and set aside.
2. Grate 1/2 tsp. rind from the clementine. Add to the bowl.
3. Peel the clementine and cut out the sections; add to the bowl.
4. Squeeze out 1 Tbsp. of juice from the membranes; add to the bowl.
5. Add the jalapeno and sugar substitute to the bowl.
6. Toss gently before serving.

Enjoy!

Open Faced Crab Mango Salad Sandwiches

 Open Faced Crab Mango Salad Cups

adapted from Cooking Light Annual Recipes 1994

Makes 4 servings        1 WW Blue Points

Serves 2                

3 Tbsp reduced fat mayonnaise

1 tsp celery seeds

1 Tbsp chopped fresh cilantro

2 tsp fresh lemon juice

1 tsp chopped jalapeno pepper

2/3 cup diced mango

6 oz. crabmeat

Salt & Freshly ground pepper

4 lettuce leaves

2 tsp slivered almonds

Combine the mayonnaise, celery seeds, cilantro, lemon juice, jalapeno, mango and crabmeat.

Season to taste with salt and freshly ground pepper

Divide the mixture among the 4 lettuce leaves. Top with slivered almonds.

Enjoy!

Grilled Tuna with a Tropical Salad

Continuing to take recipes and converting them to be even healthier. This on was adapted from Cooking Light September 2010 by eliminating the olive oil and using all fresh fruit rather than pre-sliced. It also called for cilantro of which I am not a fan so I substituted parsley. 

Grilled Tuna with a Tropical Salad
4 cups packaged chopped lettuce 
2 cups chopped fresh pineapple  
1 cup chopped mango 
1/3 cup chopped onion  
2 tablespoons chopped fresh parsley
2 tablespoons fresh lime juice  
2 tablespoons fresh orange juice 
2 teaspoons vegetable stock  
1/4 teaspoon salt 
1/8 teaspoon freshly ground black pepper  

4 4-ounce tuna steaks
Cooking spray  

Combine the lettuce, pineapple, mango and onion in a large bowl, set aside. In a small bowl whisk together parsley, juices, stock, salt and pepper. Dress the salad and toss to combine.

Heat a grill pan over medium-high heat. Spray tuna lightly with cooking spreay and season with salt an pepper.

Coat pan with cooking spray. Add tuna to pan; cook 3 minutes on each side for medium - well. Arrange salad on plates and top with tuna.