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.

Chinese Chicken Salad and a Lettuce Tutorial

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.

Chinese Chicken Salad and a Lettuce Tutorial

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