Thursday: Chinese Chicken Salad

Submitted to AllRecipes.com by Teri

Personal Note: This recipe is so E-A-S-Y. As in so easy that if you looked it up in the dictionary you’d see a picture of a scantily clad woman eating this salad. Especially if you unfreeze of your CrockPot Chicken like I did, there was only one bowl and two plates dirtied in the making of this meal. So all your complaints about healthy food taking too long and being too complicated fall on deaf ears today!

Plan of Attack:

1. Cook wonton wrappers

2. Combine and Toss

3. Consume

Ingredients for 4:

Dressing:

3 Tbsp Hoisin Sauce

2 Tbsp peanut butter

2 Tbsp brown sugar

¾ tsp hot chile paste (I used Sriracha sauce)

1 tsp grated fresh ginger

3 Tbsp rice wine vinegar

1 Tbsp sesame oil

Other goodies:

½-1 pound cooked chicken either shredded or cubed

10 wonton wrappers cut into strips

4 C Romaine lettuce- torn, washed and dried

3 Carrots shredded

5 green onions, chopped

¼ C chopped fresh cilantro

Instructions:

1. Preheat oven to 350 degrees. Cut your wonton wrappers with a pizza cutter into strips. Place on a cookie sheet sprayed with cooking spray (or pizza stone) in a single layer and bake for 10 minutes.
2. Combine: Hoisin sauce, peanut butter, brown sugar, hot chile paste, ginger, rice wine vinegar and sesame oil in a bowl and whisk together.
3. Add lettuce, chicken, carrots, green onions and cilantro together with the dressing. Toss. Divide onto plates and top with wonton wrappers
4. Enjoy!

Nutritional Info, per serving:

393 calories

10.3g total fat

69mg cholesterol

772mg sodium

41.9g carbohydrates

5.7g fiber

34.1g protein