THAI CHICKEN SALAD IN EGG ROLL WRAPPER BOWLS

Bowls:
8 (6 x 6 – inch) egg roll wrappers
cooking spray
Dressing:
¼ c. Nakano Original seasoned rice vinegar
1 T. canola oil
1 T. soy sauce
½ t. grated peeled fresh ginger
1/8 t. salt
1/8 t. ground black pepper
1 garlic clove, minced
2 T. peanut butter (reduced fat)
1 t. honey
Salad:
1 c. frozen shelled edamame (green soybeans)
2 c. chopped cooked chicken breast
3 c. chopped red leaf lettuce
1 c. cooked long grain brown rice
1 c. finely shredded red cabbage
½ yellow bell pepper, cut into ¼ inch wide strips
¼ c. diagonally sliced green onions
¼ c. chopped unsalted peanuts

1. Preheat oven to 350*
2. To prepare bowls. Lightly coat one side of each wrapper with cooking spray. Fit 4 wrapper, coated sides up, into 4 corner cups of a nonstick muffin pan; press wrapper up sides of cups. Repeat with remaining 4 wrappers. Bake at 350* for 8 minutes or until lightly browned. Remove wrappers from pans; cool on a wire rack.
3. To prepare dressing, combine vinegar and next 6 ingredient (through garlic) in a small bowl; stir with a whisk. Add peanut butter and honey to vinegar mixture; stirring with a whisk
4. To prepare salad, cook edamame and next 6 ingredients (through onions) in a large bowl; toss well. Drizzle dressing over chicken mixture, losing gently to coat.
5. Spoon about 1 cup salad into each egg roll wrapper bowl; top each serving with 1 ½ t. peanuts. Serve immediately.
6. Makes 8 servings 6 pts per serving.