Today I have a delicious SALAD to serve you on Tas. This hot, summer relaxing by the pool with a nice Low Fat Oriental Chicken Salad. To get this recipe and others please purchase Author Kim Robinson’s cookbooks. Thanks.
Default (1 Serving)
Double (2 Servings)
Triple (3 Servings)
3 tbsp Hoisin sauce
2 tbsp Peanut butter
2 tsp Brown sugar
¾ tsp Hot chili paste
1 tsp Grated fresh ginger
3 tbsp Rice wine vinegar
1 tbsp Sesame oil
1 lb Skinless, boneless chicken breast halves
16 3.5 inch square wonton wrappers sliced in strips
4 cups Romaine lettuce torn, washed and dried
2 cups Shredded carrots
1 Bunch green onions chopped
¼ cup Fresh cilantro chopped
To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil.
Grill or broil chicken until cooked, 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 20 minutes or until golden brown. Cool. In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve. Serves Note:
Wonton wrappers (or skins) can be found in the deli or produce section of most supermarkets. Hoisin sauce , also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It’s a mixture of soybeans, garlic, chili peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.
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