Chinese Chicken Salad III

Ingredients

• 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

Directions

To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar, and sesame oil.

Grill or broil the chicken breasts until cooked, about 10 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). 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 until golden brown, about 20 minutes. Cool.

In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.