Thai Chicken Salad

There are a lot of ingredients to this recipe, but it is delicious and, I think, well worth the effort. I would suggest preparing ahead of time as much as possible so you don't spend and hour and a half getting it all ready. Cook the chicken, chop the vegetables, make the dressing and refrigerate. Cook the won tons ahead of time. Then start the rice in plenty of time before dinner (brown rice takes longer to cook). Then you just have to throw it all together. ( I don't know what the problem is, but it won't save my spacing. So sorry it is all bunched together!)

Bowls:

8 (6 x 6-inch) egg roll wrappers (won tons) Cooking spray

Dressing:

1/4 c original seasoned rice vinegar

1 tbsp canola oil

1 tbsp soy sauce

1/2 teaspoon grated peeled fresh ginger (I just used regular ginger from the spice section)

1/8 tsp salt

1/8 tsp ground black pepper

1 garlic clove, minced

2 tbsp peanut butter

1 tsp honey

(I added one and a half times more peanut butter and ginger, but you can do what you want)

Salad:

1 c frozen shelled edamame beans

2 c chopped cooked chicken breast

3 c chopped red leaf lettuce ( I just doubled the cabbage and left this out, but again, do what you want)

1 c cooked long-grain brown rice

1 c finely shredded green cabbage

1/2 red bell pepper, chopped (I would suggest putting a whole red bell pepper if your families like them, I think it makes it tastes so much better)

1/4 c diagonally sliced green onions

1/4 c chopped unsalted peanuts (optional)

1. Preheat oven to 350.

2. To prepare bowls, lightly coat one side of each wrapper with cooking spray. Fit 4 wrappers, coated sides up, into the 4 corner cups of a nonstick muffin pan; press wrappers into sides of cups. ( I learned this the hard way. Don't try to do them all at once, they will just fall over into each other. It is better to make these ahead of time and space them out with an empty muffin cup between them. You eat them cooled anyway, so there is no rush) Bake at 350 for 8 minutes or until lightly browned. Remove wrappers from pans; cool completely on wire rack.

3. To prepare dressing, combine vinegar and next 6 ingredients (through garlic) in small bowl; stir with a whisk. Add peanut butter and honey to vinegar mixture, stirring with a whisk.

4. To prepare salad, cook edamame in boiling water 5 minutes. Drain and rinse under cold water. Combine edamame and next 6 ingredients (through onions) in a large bowl. Toss well. Drizzle dressing over chicken mixture, tossing gently to coat.

5. Spoon about 1 cup salad into each won ton wrapper bowl. Top with peanuts if desired. Serve immediately.