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mardi 23 août 2016

Chinese Chicken Salad



Ingredients 4 servings:

  • 3 tablespoons hoisin sauce
  • 3/4 teaspoon hot chile paste
  • 2 tablespoons peanut butter
  • 2 teaspoons brown sugar
  • 1 teaspoon grated fresh ginger
  • 1 pound skinless, boneless chicken breast halves
  • 3 tablespoons rice wine vinegar
  • 2 cups shredded carrots
  • 1 tablespoon sesame oil
  • 16 (3.5 inch square) wonton wrappers, shredded
  • 1 bunch green onions, chopped
  • 4 cups romaine lettuce - torn, washed and dried
  • 1/4 cup chopped fresh cilantro


Directions

  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 the chicken breasts until cooked, about ten minutes. An instant-read thermometer inserted into the center should read  (74 degrees C) 165 degrees F. 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 until golden brown, about twenty minutes. Cool.
  4. In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.

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