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Ingredients

2 teaspoons brown sugar

1 pound skinless, boneless chicken breast halves

16 (3.5 inch square) wonton wrappers, shredded

1/4 cup chopped fresh cilantro

1 teaspoon grated fresh ginger

3 tablespoons hoisin sauce

2 cups shredded carrots

4 cups romaine lettuce - torn, washed and dried

1 bunch green onions, chopped

1 tablespoon sesame oil

3 tablespoons rice wine vinegar

3/4 teaspoon hot chile paste

2 tablespoons peanut butter

Steps

Step 1

To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar, and sesame oil.

Step 2

Grill or broil the chicken breasts until cooked, about 10 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Cool and slice.

Step 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 20 minutes. Cool.

Step 4

In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.