Thai Chicken-Banana Salad on Wonton Crisps

Ingredients

• 12 wonton wrappers
• Olive oil non-stick cooking spray
• 2 tablespoons black sesame seeds, divided
• 1-1/2 cups grilled chicken, shredded
• 1/4 cup sliced DOLE® Green Onions
• 1/4 cup sliced basil leaves
• 1 tablespoon chopped fresh mint
• 1 tablespoon thinly sliced red chili pepper
• 2 firm DOLE Bananas, peeled and sliced
• 2 cups DOLE Baby Spinach
• Thai Almond Dressing (see below)

Directions

1. Preheat oven to 400°F. Spray both sides of wonton wrappers with non-stick olive oil cooking spray. Arrange on baking sheet and sprinkle with half sesame seeds, reserving the rest. Bake 5 minutes or until golden brown, set aside.
2. Combine chicken, green onions, basil, mint and chili pepper, in medium bowl.
3. Stack two wonton crisps on six serving plates. Top wonton crisps with several banana slices, spinach and chicken. Drizzle each with almond dressing and serve immediately.

Thai-Almond Dressing: Whisk together 2 tablespoons almond butter, 2 tablespoons toasted sesame oil (or olive oil), 2 tablespoons water, 1 tablespoon lime juice, 2 teaspoons low-sodium soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon grated fresh ginger, 1/4 teaspoon minced garlic and 1/4 teaspoon honey, in small bowl until smooth.