Chinese Chicken Salad III
- 3 tablespoons hoisin sauce
- 2 tablespoons peanut butter
- 2 teaspoons brown sugar
- 3/4 teaspoon hot chile paste
- 1 teaspoon grated fresh ginger
- 3 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1 pound skinless, boneless chicken breast halves
- 16 (3.5 inch square) wonton wrappers, shredded
- 4 cups romaine lettuce - torn, washed and dried
- 2 cups shredded carrots
- 1 bunch green onions, chopped
- 1/4 cup chopped fresh cilantro
- To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil.
- Grill or broil chicken until cooked, cool and slice.
- 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.
- In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.
- Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.