Asian Chicken Salad with Wonton Crisps

This is one of my favorite salads.


Asian Chicken Salad with Wonton Crisps



From: The South Beach Diet Cookbook by Arthur Agatston, M.D.


Makes four servings


Ingredients:
8 wonton wrappers, cut into 1/4" strips
1/4 cup rice vinegar or white wine vinegar
2 tablespoons hoisin sauce
2 tablespoons canola oil
1/4 teaspoon grated fresh ginger
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes
1 pound mixed greens
1 cup bean sprouts
1/2 pound cooked shredded chicken breast
1 carrot, shredded
2 scallions, thinly sliced


Directions:
Preheat the oven to 400 degrees.

Coat a baking sheet with cooking spray.

Separate the wonton strips and place them on the prepared baking sheet. Coat them lightly with cooking spray. Bake for 3 minutes, or until golden brown and crisp. Remove and set aside.

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

274 calories per serving.