Asian Chicken Salad Cups

• 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(R))
• 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

1. Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
2. 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.
3. Stir dressing into chicken mixture to thoroughly coat salad with dressing.
4. Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.

chicken, cabbage, corn kernels, fresh cilantro, green onions, almonds, mayonnaise, rice wine vinegar, lemon juice, white sugar, ground black pepper, salt, chilegarlic sauce, paprika, red pepper, garlic, sesame oil, honey, ground ginger, dinner rolls

Taken from www.allrecipes.com/recipe/229051/asian-chicken-salad-cups/ (may not work)