Great Salad Recipe

I don't normally post recipes, but I just made the most amazing Asian Chicken Salad! It was gone too fast to even take a picture of it. Son ate THREE whole bowls of it!  This is tweaked from the South Beach Diet Cookbook (so it's healthy too): 

Asian Chicken Salad with Wonton Crisps
8 wonton wrappers, cut into 1/4" strips (I missed the cutting part and baked them whole, which worked ok too)
1/4 cup rice vinegar or white wine vinegar (I used cider vinegar)
2 tablespoons hoisin sauce
2 tablespoons canola oil
1/4 teaspoon sesame oil
1 tablespoon grated fresh ginger (I just finely chopped some—I think grated would have been better)

1 clove garlic, minced (straight from the jar)
1/4 teaspoon crushed red-pepper flakes
1 pound mixed greens (make sure it's crunchy lettuce)
1 cup bean sprouts
1/2 pound cooked shredded chicken breast (I just boiled about a pound then chopped it up—worked great)
1 carrot, shredded (I used julienne-sliced a bunch of baby carrots)
2 scallions, thinly sliced (I used 3 green onions)

(I also added a julienne-sliced red bell pepper)

Preheat oven to 400°F. Coat a baking sheet with cooking spray. Separate the wonton strips and place them on the baking sheet. Coat them lightly with cooking spray. Bake for 3-4 minutes, or until golden brown and crisp. Set aside.

In a large bowl, whisk together the vinegar, hoisin sauce, canola oil, sesame oil, ginger, garlic, and red-pepper flakes until blended. Add the greens, sprouts, chick, carrot, scallions, and reserved wonton strips. Toss gently to mix and serve immediately.

I think a great add to this would be fresh cilantro and some chopped peanuts. Son added a dash of soy sauce to each bowl.

Enjoy!

Cami