Sweet and Spicy Chinese Chicken Salad with Sprouts
This was our dinner the other night - it was great!
Sweet and Spicy Chinese Chicken Salad with Sprouts
Source: Prevention (6 servings)
12 wonton wrappers, cut into 1/4~-wide strips
⅓ cups and 1/4 tablespoons rice wine vinegar or white wine vinegar
3 tablespoons hoisin sauce
3 tablespoons water
1 ⅓ tablespoons grated fresh ginger
1 ½ clove garlic, minced
⅓ teaspoons crushed red-pepper flakes
1 ½ lbs. mixed greens
1 ½ cups bean sprouts
¾ lbs. cooked boneless, skinless chicken breasts, shredded
3 carrots, shredded
3 scallions, thinly sliced
1. Preheat the oven to 400°F. Coat a baking sheet with nonstick spray. Separate the wonton strips and place on the baking sheet. Coat lightly with nonstick spray. Bake for 3 to 5 minutes, or until golden brown and crisp. Remove and set aside.
2. In a large bowl, whisk the vinegar, hoisin sauce, water, ginger, garlic, and red-pepper flakes until blended. Add the greens, sprouts, chicken, carrots, scallions, and reserved wonton strips. Toss gently to mix.
Sweet and Spicy Chinese Chicken Salad with Sprouts
Source: Prevention (6 servings)
12 wonton wrappers, cut into 1/4~-wide strips
⅓ cups and 1/4 tablespoons rice wine vinegar or white wine vinegar
3 tablespoons hoisin sauce
3 tablespoons water
1 ⅓ tablespoons grated fresh ginger
1 ½ clove garlic, minced
⅓ teaspoons crushed red-pepper flakes
1 ½ lbs. mixed greens
1 ½ cups bean sprouts
¾ lbs. cooked boneless, skinless chicken breasts, shredded
3 carrots, shredded
3 scallions, thinly sliced
1. Preheat the oven to 400°F. Coat a baking sheet with nonstick spray. Separate the wonton strips and place on the baking sheet. Coat lightly with nonstick spray. Bake for 3 to 5 minutes, or until golden brown and crisp. Remove and set aside.
2. In a large bowl, whisk the vinegar, hoisin sauce, water, ginger, garlic, and red-pepper flakes until blended. Add the greens, sprouts, chicken, carrots, scallions, and reserved wonton strips. Toss gently to mix.
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