Asian Chicken Salad Cups

Ingredients

• 2 cooked boneless, skinless chicken breast halves, shredded
• 1/2 head cabbage, finely shredded
• 1/2 cup corn kernels
• 1/4 cup chopped fresh cilantro
• 2 green onions, chopped
• 3 tablespoons sliced almonds
• 1/2 cup mayonnaise
• 2 tablespoons rice wine vinegar
• 1 1/2 tablespoons lemon juice
• 1 tablespoon white sugar
• 2 teaspoons ground black pepper
• 1 teaspoon salt
• 1 teaspoon chile-garlic sauce (such as Sriracha)
• 1 teaspoon paprika
• 1 teaspoon red pepper flakes
• 1/2 teaspoon minced garlic
• 1/2 teaspoon sesame oil
• 1/2 teaspoon honey
• 1/8 teaspoon ground ginger
• 12 dinner rolls

Directions

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.