Have you ever worried about attending a social gathering because you feared there might not be anything on the menu you could eat? This can be a big concern for anyone with diabetes, but with these Chinese Chicken Salad Cups that never has to be a concern again. This simple recipe allows you to bring a delicious appetizer to any party that you can enjoy carefree. The high fiber content of the flatbread ‘bowls’ along with the addition of the chicken and vegetables will help to keep your blood sugar levels in check while squashing hunger and cravings.
This recipe is so fun, and so fun to make for a shower, or a luncheon, or even an outdoor potluck. Flatbread cups filled with a crunchy, zesty chicken salad; everything is edible so there’s no waste. Dig out your old muffin tins and bake up some of these flatbread masterpieces today. The sky is the limit with flatbread. Brought to you by the talented Lori Yates of the blog Foxes Love Lemons. Thanks, Lori!
By: Lori Yates, Foxes Love Lemons
Chinese Chicken Salad Cups
- 1 package Flatout Foldits, cut in half crosswise at fold (12 pieces total)
- ¼ cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- ¼ teaspoon ground white pepper
- 1 cup chopped cooked chicken (I used breast meat from a rotisserie chicken)
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- ½ cup chow mein noodles
- ½ cup thinly sliced green onions
- ½ cup thinly sliced red pepper
- ¼ cup sliced almonds
- Nonstick cooking spray
Preheat oven to 350 degrees F. Spray standard muffin pan with cooking spray. Press 1 half of Foldit flatbread into each muffin cup, taking care to press against bottom and sides of cup. Lightly spray cups with additional cooking spray.
Bake 12 to 14 minutes or until golden brown and crisp. Remove cups from muffin pan and transfer to cooling rack to cool completely before filling. Cups can be made up to 4 hours in advance: let cool completely, then cover with clean kitchen towel and keep at room temperature.
Just before serving, whisk mayonnaise, honey, vinegar, soy sauce and white pepper in large bowl until well combined. Add chicken, carrots, cabbage, noodles, onions, red pepper and almonds; toss until well combined. Divide salad mixture between cups and serve immediately.