Ingredients for Dressing:
3 TB hoisin sauce
1 TB peanut butter
2 teaspoons brown sugar
3/4 teaspoon hot chile sauce
1 teaspoon ginger
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
Ingredients for Salad:
2 boneless chicken breast halves, pounded flat
16 (3.5 inch square) wonton wrappers, Cut in small slices
1 head Romaine Lettuce - torn, washed and dried
2 Carrots, shredded or chopped
1 bunch green onions, chopped
1 pkg. Cole Slaw (Broccoli slaw works well too)
16oz can Mandarin Oranges, drained (reserve some juice to thin the dressing)
1 cup Slivered Almonds
"Why do you call me, ‘Lord, Lord,’ and do not do what I say? \ As for everyone who comes to me and hears my words and puts them into practice, I will show you what they are like. \\They are like a man building a house, who dug down deep and laid the foundation on rock. When a flood came, the torrent struck that house but could not shake it, because it was well built." Luke 6:46-48
Created on March 5th, 2012
To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil.
Add juice from mandarin oranges to thin if needed.
Season chicken breasts with salt and pepper.
In a large skillet, add 2 TB olive oil.
Place chicken breasts in pan. Cook until done.
(about 7 minutes on each side)
Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray, arrange sliced wontons in a single layer and bake until golden brown. (about 7-10 minutes) Cool.
In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions, oranges, and almonds.
Toss with dressing and serve.