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Receta curry chicken breast salad with red grapes in wonton cups
by Jackie Newgent

curry chicken breast salad with red grapes in wonton cups

Enjoy exotic-tasting chicken salad as a fun finger food. These fancy little cups will be a big hit at your next party.

Please use this verified nutrition analysis:
Per serving: 190 calories, 54 calories from fat, 6g total fat, 1 g saturated fat, 35mg cholesterol, 330mg sodium, 20g total carbohydrate, 1g dietary fiber, 6g sugars, 14g protein.

Exchanges: 1 1/2 carbohydrate, 1 lean meat, 1/2 fat

(Adapted from The All-Natural Diabetes Cookbook by Jackie Newgent, RD)

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Indian
Tiempo para Cocinar: Raciónes: 4 Servings (3 wonton cups each)

Ingredientes

  • 12 individual wonton wrappers
  • 1 cup finely diced, cooked boneless, skinless organic chicken breast, chilled
  • 1/4 cup plain fat-free yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon mango chutney
  • 1 teaspoon hot Madras curry powder
  • 1/4 teaspoon sea salt, or to taste
  • 3 tablespoons diced celery
  • 1/2 cup seedless red grapes, thinly sliced horizontally
  • 2 teaspoon minced fresh cilantro

Direcciones

  1. Preheat the oven to 350°F. Coat a nonstick mini-muffin tin with natural butter-flavored cooking spray and press a wonton square into each cup of the tin, forming a wonton cup. Lightly coat the wonton cups with cooking spray and bake for 12 minutes or until golden brown. Let cool in the pan.
  2. Meanwhile, in a medium bowl, stir together the chicken, yogurt, mayonnaise, chutney, curry powder, and salt. Then add the celery, grapes, and cilantro and stir.
  3. With a spoon, stuff about 2 tablespoons of the salad into each wonton cup. Garnish each with a tiny sprig of cilantro or a red grape sliver, if desired.