Asian Chicken Salad Cups

Ingredients

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

Equipment

• bowl
• whisk

Directions

1. Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
2. 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.
3. Stir dressing into chicken mixture to thoroughly coat salad with dressing.
4. Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.