3 Tablespoons hoisin sauce
2 Tablespoons peanut butter
2 teaspoons brown sugar
3/4 teaspoon hot chili paste
1 teaspoon grated fresh ginger
3 Tablespoons rice wine vinegar
1 Tablespoon sesame oil
1 lb. skinless, boneless chicken breasts
16 (3.5″ square) wonton wrappers
4 cups lettuce
2 cups shredded carrots1 bunch chopped green onions
1/4 cup chopped fresh cilantro
Whisk together hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil. Don’t you just love the smell of sesame oil?! mmmm! I have never used the chili paste myself and it’s fabulous without it. But definitely add it if you like a little kick to your salad. And don’t forget to do the taste test! With a clean finger of course. This particular sauce is right on 100% of the time but I still have to test it. Just because.
Cook chicken as desired (grill, broil, etc). Cool and slice.
Preheat oven to 350 degrees. Spray 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 chicken, wontons, lettuce, carrots, green onions, and cilantro. Toss with dressing and serve.