Chinese Chicken Salad
***Dressing***
3 tablespoons hoisin sauce
2 tablespoons peanut butter
2 teaspoons brown sugar
3/4 teaspoon Asian chili paste
1 teaspoon ginger -- grated
3 tablespoons rice vinegar
1 tablespoon sesame oil
***Salad***
1 pound boneless chicken breast
nonstick vegetable spray
16 wonton wrappers -- shredded
4 cups romaine lettuce
2 cups shredded carrots
1 bunch scallions
1/4 cup cilantro -- chopped
For the Dressing: Preheat oven to 350 degrees. Prepare the grill. In a bowl whisk all the ingredients for the dressing (Hoisin sauce through sesame oil).
To make the Salad: Spray the chicken lightly with the nonstick vegetable oil spray. Grill the chicken on a rack set 4 inches from the glowing coals for 6 to 8 minutes a side, or until just cooked through. Let the chicken stand for 10 minutes before thinly slicing it. (If you prefer the chicken may be broiled).
Arrange the wonton shreds in one layer in a large shallow baking pan that has been sprayed with the nonstick vegetable spray. Bake the wonton shreds for 20 minutes, or until just golden. Let cool.
In a large bowl, toss the lettuce, carrots, scallions, chicken, wonton shreds, and cilantro with the dressing.
Recipe Source: cafecreosote.com
Serves 4
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