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Thai Chicken-Banana Salad on Wonton Crisps

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Total Time (minutes)
35
Difficulty
2
Servings
6
Ingredients
11
Total Prep Time: 30 minutes
Calories Per Serving: 220
Nutrients

Nutrition Facts

Serving Size 123g

Amount per serving
Calories 220 Calories from fat: 90
% Daily Value*
Fat 10 g 15 %
Saturated 1.5 g 8 %
Trans 0 g
Polyunsaturated Fat 3.5 g %
Monounsaturated Fat 4 g %
Cholesterol 25 mg 8 %
Sodium 180 mg 8 %
Potassium 360 mg 10 %
Carbohydrate 21 g 7 %
Fiber 2 g 8 %
Sugars 5 g
Protein 13 g
Vitamin A 25 %
Vitamin C 15 %
Calcium 6 %
Iron 10 %
Vitamin E 8 %
Vitamin K 80 %
Thiamin 10 %
Riboflavin 10 %
Niacin 30 %
Vitamin B6 20 %
Folate 15 %
Phosphorus 15 %
Magnesium 15 %
Selenium 20 %
Copper 10 %
Manganese 25 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 12 wonton wrappers
  • Olive oil non-stick cooking spray
  • 2 tablespoons black sesame seeds, divided
  • 1-1/2 cups grilled chicken, shredded
  • 1/4 cup sliced DOLE® Green Onions
  • 1/4 cup sliced basil leaves
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon thinly sliced red chili pepper
  • 2 firm DOLE Bananas, peeled and sliced
  • 2 cups DOLE Baby Spinach
  • Thai Almond Dressing (see below)

Directions

  1. Preheat oven to 400°F. Spray both sides of wonton wrappers with non-stick olive oil cooking spray. Arrange on baking sheet and sprinkle with half sesame seeds, reserving the rest. Bake 5 minutes or until golden brown, set aside.
  2. Combine chicken, green onions, basil, mint and chili pepper, in medium bowl.
  3. Stack two wonton crisps on six serving plates. Top wonton crisps with several banana slices, spinach and chicken. Drizzle each with almond dressing and serve immediately.

Thai-Almond Dressing: Whisk together 2 tablespoons almond butter, 2 tablespoons toasted sesame oil (or olive oil), 2 tablespoons water, 1 tablespoon lime juice, 2 teaspoons low-sodium soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon grated fresh ginger, 1/4 teaspoon minced garlic and 1/4 teaspoon honey, in small bowl until smooth.

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Thai Chicken-Banana Salad on Wonton Crisps Prep Time:30 minutes Cook time:35 minutes Serves: 6
Nutrition facts: 220 Calories, 10 grams fat
Ingredients:
    12 wonton wrappers Olive oil non-stick cooking spray 2 tablespoons black sesame seeds, divided 1-1/2 cups grilled chicken, shredded 1/4 cup sliced DOLE® Green Onions 1/4 cup sliced basil leaves 1 tablespoon chopped fresh mint 1 tablespoon thinly sliced red chili pepper 2 firm DOLE Bananas, peeled and sliced 2 cups DOLE Baby Spinach Thai Almond Dressing (see below) Directions:Preheat oven to 400°F. Spray both sides of wonton wrappers with non-stick olive oil cooking spray. Arrange on baking sheet and sprinkle with half sesame seeds, reserving the rest. Bake 5 minutes or until golden brown, set aside.Combine chicken, green onions, basil, mint and chili pepper, in medium bowl.Stack two wonton crisps on six serving plates. Top wonton crisps with several banana slices, spinach and chicken. Drizzle each with almond dressing and serve immediately.Thai-Almond Dressing: Whisk together 2 tablespoons almond butter, 2 tablespoons toasted sesame oil (or olive oil), 2 tablespoons water, 1 tablespoon lime juice, 2 teaspoons low-sodium soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon grated fresh ginger, 1/4 teaspoon minced garlic and 1/4 teaspoon honey, in small bowl until smooth.