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Elegant enough to serve as an appetizer. Simple enough to enjoy anytime. Fabulous flavor every time.
6 chicken cutlets, extra thinly sliced and finely diced
3 and 1/2 ounces (100 grams) shiitake mushrooms, sliced
18 3-inch (7- and- 1/2-centimeter) Gefen Square Wonton Wrappers
5 ounces (140 grams) spring mix or baby spinach leaves
1/4 cup Gefen Honey
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
1–2 tablespoons sriracha sauce
1 tablespoon lime juice
1 tablespoon Glicks Soy Sauce
1/3 cup canola oil
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
2 tablespoons Haddar Dijon Mustard
2 tablespoons rice vinegar
1 tablespoon lemon juice (preferably fresh)
1 teaspoon Tonnelli Worcestershire Sauce (fish free)
pinch pepper
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 one to two 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 eight to 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 one tablespoon of dressing over each salad cup.
Photography: Moishe Wulliger Food Styling: Renee Muller
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