Recipes From China #210
with
Chyou

Chicken Salad

Can make up to: 4 servings

INGREDIENTS

three tablespoons hoisin sauce
two tablespoons peanut butter
two teaspoons brown sugar
three-fourth teaspoon hot chile paste
one teaspoon grated fresh ginger
three tablespoons rice wine vinegar
one tablespoon sesame oil
one pound skinless, boneless chicken breast halves
sixteen (3.5 inch square) wonton wrappers, shredded
four cups romaine lettuce - torn, washed and dried
two cups shredded carrots
one bunch green onions, chopped
quarter cup chopped fresh cilantro

PROCESS

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

Grill or broil the chicken breasts till cooked, about ten 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 till golden brown, about twenty minutes. Cool.

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

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