chinese chicken salad

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Servs: 4  Prep: 20m  Cook: 40m  

"This is one of my favorite salads. It tastes so good you wouldn't even suspect it's low-fat. Wonton wrappers (or skins) can be found in the deli or produce section of most supermarkets."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   3 tablespoons hoisin sauce 3 tablespoons hoisin sauce
•   1 bunch green onions, chopped 1 bunch green onions, chopped
•   3 tablespoons rice wine vinegar 3 tablespoons rice wine vinegar
•   16 (3.5 inch square) wonton wrappers, shredded 16 (3.5 inch square) wonton wrappers, shredded
•   2 teaspoons brown sugar 2 teaspoons brown sugar
•   3/4 teaspoon hot chile paste 3/4 teaspoon hot chile paste
•   2 cups shredded carrots 2 cups shredded carrots
•   1 tablespoon sesame oil 1 tablespoon sesame oil
•   1 pound skinless, boneless chicken breast halves 1 pound skinless, boneless chicken breast halves
•   1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro
•   2 tablespoons peanut butter 2 tablespoons peanut butter
•   4 cups romaine lettuce - torn, washed and dried 4 cups romaine lettuce - torn, washed and dried
•   1 teaspoon grated fresh ginger 1 teaspoon grated fresh ginger

Instructions

1. 1. To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil.
   2. Grill or broil chicken until cooked, cool and slice.
   3. Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray,arrange shredded wontons in a single layer and bake 20 minutes or until golden brown. Cool.
   4. In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.

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