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Dressing: 3 tablespoons hoisin sauce 2 tablespoons peanut butter 2 teaspoons brown sugar 1/2 teaspoon hot chile paste 1 teaspoon grated fresh ginger 3 tablespoons rice wine vinegar 1 tablespoon sesame oil Salad: 1 pound boneless, skinless chicken breast, cooked and shredded 1 package wonton wrappers, cut into thin slices 1 small head romaine lettuce, cut into bite-sized pieces 1 to 2 cups shredded carrots 1 bunch green onions, chopped 1/2 cup chopped fresh cilantro |
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Combine the salad dressing ingredients. Set aside. Spray a large cookie sheet with non-stick spray. Place the sliced wonton wrappers on pan, then lightly spray the top with more cooking spray. Bake at 350 degrees F until golden brown, about 20 minutes. Set aside. In a large salad bowl, combine the chicken, lettuce, carrots, onions and cilantro. Toss. When ready to serve, add the wontons and dressing. Toss again to coat. |
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