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Teriyaki Chicken Salad Cups

Ingredients

2 chicken breasts (cubed)
2 cups cabbage, chopped
2 cups lettuce, chopped
¼ cup + 1 Tbsp. Kikkoman® Soy Sauce
2 Tbsp. + 1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. sesame seeds
1 Tbsp. sugar
2 tsp. Kikkoman® Sesame Oil
2 tsp. cornstarch
12 wonton wrappers
2 cloves garlic, minced
1 peeled carrot
1 red onion, diced (optional)
Cooking spray
Muffin tin

Instructions

Preheat oven to 350 degrees. Place two wonton wrappers in each muffin round, and push down to stick together. Spray with cooking spray, and bake for 8 minutes, or until wrappers are golden.

For the salad, combine cabbage, lettuce, carrot, 2 Tbsp. olive oil, balsamic vinegar, sesame oil, and 1 Tbsp. of soy sauce. Set aside.

To cook the chicken, combine 1 Tbsp. olive oil, chicken breasts, sesame seeds, cornstarch, garlic, sugar, and 1/4 cup soy sauce. Stir until chicken is fully cooked, and the sauce has thickened.

Place a scoop of salad and a scoop of chicken into each salad cup.

Top with diced red onion (optional).

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