Asian Chicken Cucumber Cups Recipes

Steps:

• Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
• Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.
• Stir dressing into chicken mixture to thoroughly coat salad with dressing.
• Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.

Steps:

• Heat the extra virgin olive oil in a small skillet over medium-high heat, then add the whites of the scallions, ginger, and garlic. Sauté until soft and fragrant.
• Meanwhile, mix together the green parts of the scallion, water chestnuts, cabbage, chili paste, honey, soy sauce, sesame oil and shredded chicken in a large bowl and reserve.
• Peel the cucumbers partially, so it has 4 stripes of skin going down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into slices 3/4-inch thick - you should have about 20 pieces. Scoop out the center of each slice with a melon baller, leaving the shell of the flesh.
• Scoop about 1 to 2 tablespoons of the Asian Chicken Salad into the cucumber cups and garnish the tops with the toasted sesame seeds.