Thai Chicken Salad Bites

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
54
FAT
14%
CHOL
3%
SOD
1%

Comments

Made the chicken salad and added shredded carrots. Served in wonton cups.
Linda Rittelmann   •  8 Feb   •  Report
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Ingredients for 18 servings

1/4 cup vegetable oil

1 tablespoon chili garlic sauce

1 tablespoon fresh lime juice

1 teaspoon sugar

1 teaspoon grated fresh ginger

2 cups finely shredded cooked chicken breast

1/4 cup finely chopped roasted peanuts

2 tablespoons finely chopped fresh mint

2 tablespoons finely chopped cilantro

1 cucumber, sliced into eighteen 1/4-inch-thick rounds

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