Asian Chicken Salad

• 1 lb boneless skinless chicken breast
• 2 tablespoons sesame oil
• 2 minced garlic cloves
• 16 wonton wrappers, cut into strips
• 2 -3 chopped romaine lettuce hearts
• 1 cup shredded carrot
• 1 bunch chopped onion
• 1/4 cup chopped cilantro
• 1/2 cup slivered almonds
• 1 cup mandarin orange, well drained
• Dressing
• 3 tablespoons hoisin sauce
• 2 tablespoons peanut butter
• 2 teaspoons brown sugar
• 3/4 teaspoon chili paste (I've used Texas Pete's to substitute)
• 1 teaspoon fresh ginger, grated
• 3 tablespoons rice wine vinegar
• 1 tablespoon sesame oil

1. Place the chicken in a ziplock with 2 T sesame oil and 2 garlic cloves. Let marinade for 20 minute.
2. Whisk all dressing ingredients together till well incorporated, set aside.
3. Place wonton strips onto sprayed baking sheet (or you can just fry them) Bake just till browned at 350u0b0 (watch closely).
4. Grill chicken breasts till no longer pink. Cool and slice into strips.
5. Toss romaine, carrots, cilantro, and onions. Then add chicken, wontons, almonds and mandarin oranges and toss w/ dressing till well coated. Serve.

chicken breast, sesame oil, garlic, wonton wrappers, romaine lettuce hearts, carrot, onion, cilantro, almonds, mandarin orange, dressing, hoisin sauce, peanut butter, brown sugar, chili paste, fresh ginger, rice wine vinegar, sesame oil

Taken from www.food.com/recipe/asian-chicken-salad-135616 (may not work)