Chinese Chicken Salad.

.by April's Home Cooking on Tuesday, October 19, 2010 at 3:57pm.

We have a place we eat in Scotts Valley that has the best Chinese Chicken Salad I have ever had. I figured it was time to start playing around and trying to come up with a recipe for a great tasting Chicken salad. This does not taste like theirs but it is still really good.

3 tablespoons hoisin sauce

2 tablespoons peanut butter
1 teaspoons Splenda brown sugar
3/4 teaspoon hot chile paste
1 teaspoon grated fresh ginger
3 tablespoons rice wine vinegar, if the dressing is to thick add a little more.
1 tablespoon sesame oil
1 pound skinless, boneless chicken breast halves
16 (3.5 inch square) wonton wrappers,shredded
2 cups romaine lettuce - torn, washed and dried
2 Cups chopped cabbage

1 bunch green onions, chopped

1/4 cup chopped fresh cilantro

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

2. Grill or broil chicken until cooked, cool and slice.

3. 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.

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