Thai Chicken-Banana Salad on Wonton Crisps
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.