Sesame Chicken Salad Wonton Cups

These make a great appetizer! And they're low carb with only 12 grams per 2 filled wonton cups. You will need:

• 20 (3 inch) wonton wrappers


• nonstick cooking spray


• 1 TB sesame seeds


• 2 cups water


• 2 boneless skinless chicken breasts (about 8 oz)


• 1 cup fresh green beans, cut diagonally into 1/2 inch pieces


• 1/4 cup reduced fat mayonnaise


• 1 TB chopped fresh cilantro (optional, but it makes it good!)


• 2 tsp honey


• 1 tsp reduced sodium soy sauce


• 1/8 tsp ground red pepper

Preheat oven to 350. Spray mini muffin cups with nonstick cooking spray. Press 1 wonton wrapper into each muffin cup; spray with cooking spray. Bake 8-10 mins or until golden brown. Cool in pan on wire rack before filling.

Place sesame seeds in shallow baking pan. Bake 5 minutes or until lightly toasted, stirring occassionally. Set aside to cool.

Meanwhile, bring water to a boil in medium saucepan. Add chicken. Reduce heat to low. Cover; simmer 10 minutes or until chicken is no longer pink in center, adding green beans after 7 mins. Drain.

Finely chop chicken. Place in medium bowl. Add green beans and remaining ingredients; mix lightly. Spoon lightly rounded tablespoonfuls of chicken mixture into each wonton cup.