Thai Chicken Salad in a Spring Roll Bowl

• 14 cup rice wine vinegar
• 2 teaspoons cooking oil
• 1 tablespoon soy sauce
• 1 teaspoon ginger, grated
• 2 tablespoons peanut butter
• 2 teaspoons honey
• hot pepper flakes (optional)
• 2 boneless skinless chicken breasts
• 3 cups baby greens
• 2 cups broccoli slaw mix
• 4 green onions, cut into 1 inch pieces
• 12-1 bell pepper (can use Thai chili peppers-very hot-or bell)
• 8 spring roll wrappers

1. Preheat oven to 350F.
2. Cook chicken breasts by pan searing, poaching, baking, grilling.
3. Your choice.
4. Can use leftover chicken if available.
5. Cut into small dice.
6. Meanwhile, spray muffin tin with Pam.
7. Spray 8 spring roll wrappers on one side with Pam.
8. Place sprayed side up, one per muffin cup, pressing gently to fit.
9. Bake at 350F for eight minutes until browned.
10. Cool on wire rack.
11. Combine dressing ingredients in large (later the salad will be added) bowl, whisk well.
12. To make salad: Place salad ingredients in large bowl with dressing and gently toss to combine well.
13. Place 3/4 to 1 cup salad into each crispy cup and serve immediately.

rice wine vinegar, cooking oil, soy sauce, ginger, peanut butter, honey, hot pepper, chicken breasts, baby greens, broccoli slaw, green onions, bell pepper, roll wrappers

Taken from www.food.com/recipe/thai-chicken-salad-in-a-spring-roll-bowl-354036 (may not work)