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Chinese Chicken Salad

3 tablespoons hoisin sauce
2 tablespoons peanut butter
2 teaspoons brown sugar
3/4 teaspoon kochichang paste
1 teaspoon grated fresh ginger
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 pound skinless, boneless chicken breast halves
4 cups red leaf lettuce - torn, washed and dried
2 cups shredded carrots
1 bunch green onions, chopped
1/4 cup chopped fresh cilantro

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

Grill or broil chicken until cooked, cool and slice.

In a large bowl, combine the chicken, lettuce, carrots, green onions and cilantro. (can also top with shredded, baked wonton skins) Toss with dressing and serve.


Makes 4 servings


THM - S - Replace brown sugar with sugar-free sweetener.  Watch carbs in hoisin and kochichang.