Vietnamese Chicken Wonton Cups. Photo by Sterling Publishing.

Committing one’s self to healthier eating in January is as much part of the holiday tradition as overdoing it the month before, but you don’t have to jump straight into eating like a rabbit.

These chicken wonton cups have enough fresh vegetables and herbs to send the right signals to your body that it’s time to switch gears, but the shredded chicken (a perfect use for leftover rotisserie chicken from the store), crispy wonton wrapper crust and vibrant dressing is a reminder that it’s doesn’t have to feel like a chore.

And if you’re planning on eating more salad this week than last, double or triple the dressing and store it in the jar that you’ve used to shake it up.

Vietnamese Chicken Wonton Cups

18 wonton wrappers
Cooking-oil spray
2 cups shredded barbecued chicken
1 small carrot, cut into matchsticks
1 small red pepper, cut into matchsticks
2 cups finely shredded cabbage
1 cup bean sprouts
1/4 cup coarsely chopped mint leaves
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped raw unsalted peanuts
2 Tbsp. fried shallots
For the dressing:
1/4 cup lime juice
2 Tbsp. fish sauce
1 Tbsp. superfine sugar
1 Tbsp. water
2 tsp. sesame oil

Preheat oven to 425 degrees. Grease a six-hole (3/4 cup) muffin pan.

Spray wonton wrappers with oil; line each pan hole with three wrappers, oil-side up, overlapping slightly to form cups. Bake about 7 minutes or until browned lightly and crisp.

Meanwhile, make dressing by placing ingredients in screw-top jar; shake well. Combine chicken, carrot, pepper, cabbage, sprouts, herbs, nuts and dressing in large bowl.

Divide chicken salad among wonton cups; sprinkle with fried shallots. Serves 6.

— From “Pocket Pies: Mini Empanadas, Pasties, Turnovers and More” by Pamela Clark (Sterling, $16.95)