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Five-Spice Chicken Salad in Won Ton Shells

This recipe comes to us courtesy of the Junior League of Chicago's cookbook: Celebrate Chicago! A Taste of Our Town.



4 dozen


Trim won ton wrappers to form 2-inch squares. Coat nonstick muffin cups with butter-flavor cooking spray. Press 1 square into each muffin cup. Coat squares lightly with cooking spray. Bake at 350 degrees for 7 minutes or until lightly browned. Cool in pan. Repeat process until all won ton wrappers are baked. Won ton shells may be stored in airtight container at room temperature for up to 1 week.

Mix five-spice powder and salt in small bowl. Rinse chicken and pat dry. Sprinkle chicken with spice mixture. Place chicken on lightly oiled baking sheet. Bake at 350 degrees for 18 minutes or until cooked through. Let cool and cut into 1/4-inch cubes.

Remove zest from half the orange with vegetable peeler. Cut zest into very thin 1-inch strips. Reserve 1 packed teaspoon of zest; discard remainder or reserve for another use. Peel orange with sharp knife, removing all the white pith. Hold orange over bowl and cut with sharp knife between membranes to release sections. Chop sections into 1/4 pieces. Reserve 1 tablespoon of the released orange juice.

Combine orange pieces, shallot, reserved orange juice, vinegar, honey and olive oil in medium bowl. Add chicken, half the orange zest and half the cilantro and stir gently.

Spoon 2 teaspoons chicken salad into each won ton shell. Top with remaining orange zest and cilantro.

Won ton wrappers are available in the produce department or freezer section of most supermarkets. Five-spice powder is available at Asian markets.