Chinese Chicken Salad III

This is exactly like Houston's salad, which I love, only it is missing one piece, and i think that is what is frustrating some of the reviewers. At Houston's, the peanut sauce is drizzled over the salad (or put on the side if requested). The main dressing is a LIME VINAIGRETTE. you can make a simple lime vinaigrette if you like, or Paul Newman's line makes a light lime vinaigrette that is great - i like very few dressings out of the bottle, and this is one of them. So if you make the salad, toss it in the lime vinaigrette, and then drizzle the peanut sauce after you put the tortilla strips, then you have a Houston's chicken salad. YUM!

Well finally I know the secret ingredient in my favorite salad at Houston's Restaurant: Hoisin sauce. The salad was good, I just didn't love it. The sauce was good but I should have added the veg. oil as suggested by other reviewers - it clung heavily to the greens. Also I love spicy but I thought the chili paste was too much. Maybe cutting it in half or even leaving it out would be prudent. I tried 1/2 Napa cabbage, wish I had stuck with all romaine. Oh, and the wontons were great. If you cut them thin and bake them on a cookie sheet - at low heat as suggested by another user - they puff up and taste great. Make extra b/c your family might snap them up before the salad is ready. Oh, and I sauted my chicken in some hoison sauce and sesame oil. It did add a lot to the taste of the salad I thought.

This was so good. I wish I had some left for lunch today. I doubled the recipe as a side dish for a party, and the bowl was cleaned out. I used some reviewers suggestions and added mandarin oranges and substituted napa cabbage for half of the romaine. It was a great suggestion to thin out the dressing with the juice from the oranges. The dressing smelled and tasted wonderful. I shredded the napa cabbage and romaine lettuce really fine. I also substituted chow mein noodles for the wonton wrappers to save time. Thank you, Teri for this great recipe that I will definitely make again!

I made this for dinner tonight and we loved it! Really tasted like restaurant-quality. My husband said he could eat it every night! I added a can of mandarin oranges and added some of the juice to the dressing to thin it out. I also really had to keep an eye on the wontons since they browned very quickly (in about 5-7 minutes).

This recipe was very tasty. As a bonus, it was also very pretty. This salad would be wonderful as part of a party buffet.

Mmm, this is a delicious one and has been put into my personal recipe collection. After reading other reviews, I also deep fried my wonton skins and I highly recommend that touch. I found the amount asked for in the recipe was more than enough however, and will probably cut it down next time. Also, on the dressing, the peanut taste is strong, so if you are not really into peanut, cut the amount back. I like peanuts but think I will still scale back the peanut butter last time. It felt like it was too overpowering and covered up some of the other lovely favorites. I found this great for a potluck. Just keep the wontons and dressing seperate till right before or things will get soggy.

This is an outstanding recipe, Teri! I've made this a few times and my whole family loves it. I have made it exactly per your instructions which are easy to follow, and I have also made it with some modifications for personal preferences. I used 1/4 cup of olive oil to dilute the seasonings in the dressing when my mom-in-law came over,and I've made the salad with cabbage a couple times. All in all, there really is no need to change a thing. Its perfect, but my family also enjoys variety. Thank you for sharing this tasty recipe.

This salad is wonderful. I made it for a co-worker and she just loved it. I substituted fructose in place of the brown sugar. I also added a can of mandarin oranges. I did add some canola oil to the dressing to thin it out a bit. I will make this again and again.

Yum, yum! I really liked the sweet and mild spiciness of the dressing and the green onions, carrots, and wontons add a crunchy texture. Watch the time on the wontons ~ I only kept mine in for about 7 mins to get crispy and golden in the oven!

Chinese Chicken Salads are one of my favorites because they're so versatile and easy to put together. I usually like to add mandarin orange segments and slivered almonds into the mix. I prefer mine over shredded cabbage and carrots (pre-mixed of course). I'm still waiting for my hubby to order me a food processor. There are several chinese salad recipes on this site, and they all sound delicious. Use your imagination with this one and enjoy. Thanks Teri.

We simply loved this salad. I followed the recipe exactly, with the exception of Thai Red Curry Paste in place of hot chile paste. The flavors blend together so well and the salad is very pleasing texture wise. The toasted wontons are also a great addition. Thanks Teri.

OMG! This is AWESOME! I really don't like salads that much, but this one sounded so great, so I decided to give it a try, glad I did, I ate 2 servings! I was out of peanut butter, so I made some from scratch (roasted peanuts+peanut oil) and used leftover shredded chicken from last nights dinner. I also left out the carrots, but I sauteed some thinly sliced onions and tomatoes to add color and added flavor. Also, I added more oil to the dressing to thin it out and fried the wonton. Everyone loved this! Will be making again, thanks a lot!

This was so tasty. I made a couple of modifications. One, I used a product called Better N Peanut butter instead of regular peanut butter - it has 2g fat a serving and has a lighter taste. I also added water chestnuts, just because I love their crunch in chinese food. My wonton skins were nicely crispy and brown in 7-8 minutes, so I think at 15 minutes they would have been soot!! I had this two days in a row, On the second day, I added a dash of soy sauce to the remaining dressing... mmm good. This is a very fast throw together meal. I'll be making this often.

This was great! I used tofu instead of chicken (pressed the tofu for 30 minutes, and marinated it in the sauce for a bit). Did NOT make the wontons, in interest of time, it was great w/o the wontons. Also, I halved the sesame oil (make it healthier). I added fresh bell peppers, purple cabbage, one orange (diced into smaller bites). I used the juice that came out of the orange in the dressing. Also, squeezed the juice of one lime into the salad, hubby and I noticed that both the orange and the lime, added excellent flavor to the salad, and would NOT forget to put that into the salad in the future. We also felt that the salad would taste great with some nuts (maybe cashews) on top, we'll definitely add that, the next time. Definitely a salad worth making again!

You can also toss the dressing, chicken and vegetables (except the romaine) over cooked and drained pasta and serve Chinese Noodles and Chicken

This is awsome as is. Try it with broccoli slaw instead of the lettuce and toasted almonds in place of the wontons. Excellent!!!!

Wow...I love this recipe. I did add napa cabbage and it made it even more colorful and yummy! The only thing I would actually change is how much fresh ginger is put in even after chopping it finely and putting it in the food processor I could still taste the chunks. I don't mind just a hint of taste but I'm sure others that don't like ginger will be thrown off by it. 5 stars! Yum...I will definately be making it again.

i loved the salad - but, what i did was use the sauce and made it an amazing stir fry....my husband's favorite. in fact, i ordered a stir fry in a restaurant and it tasted exactly the same. make sure you double the sauce, but 1/2 onto the cooked chicken, use rice noodles (soak X 30min) and place rest of sauce on it to coat. add veggies of your choice and you have an awsome stir fry

This recipe was divine! I made it exactly as stated and it came out awesome. I took it to a pot luck dinner and it was quickly devoured. A truly spectacular salad... one I will be making again & again. Just be REALLY careful when baking your shredded wonton wrappers; 20 minutes is WAY TOO LONG. If you don't want to burn them, bake for about 10 minutes and then check them.

A slightly different take on chinese chicken salad (reminiscent of Thai) but very delicious! I cut down slightly on the carrots and included 1 cup of bean sprouts and some chopped snow peas for extra crunch. I also deep fried the wonton skins for a not-so-healthy but tasty treat for my hubby. For anyone on the Atkins or low-carb diet, try sliced almonds instead. Super recipe!

This was very good. We like spicy food so I added 1/3 cup of chili oil to the dressing. Next time I think I will use napa cabbage, maybe to bean spouts and more chicken. Oh, I doubled the sauce like may others.

DRESSING ONLY REVIEW: Have been looking for years to find a really good dressing for an Asian chicken salad, and this one is the best I've had thus far. I echo other reviewers in adding mandarin orange juice for thinning, and I also scattered the orange segments on the top of the salad for more citrus flavor. My own salad consists of a recipe from a restaurant I used to work at, which is parsley, green onion, shredded carrot, shredded iceburg lettuce, chow mein noodles and chopped chicken with sesame seeds on top.

Great salad! I had to buy alot of ingredients for it, but worth it!!!

This is one of our favorite recipes! It has a wonderful mix of flavors that work very well together, and has a nice "kick" to balance the sweet tone of the dressing. I am certifiably addicted to this salad--so much so that I made up a ton of extra dressing--and have extra grilled chicken in the freezer--to keep on hand so that I can have this anytime I want it. Unlike some of the reviewers who preferred less peanut taste, we love the flavor that the peanut butter gives (sometimes we even toss some peanuts into the salad for some added peanut flavor and crunch). For those folks who don't like the dressing so thick, you might add some juice to the dressing (we've added mandarin oranges, or canned pineapple (the pineapple, in particular, surprised us by how well it blended with all of the other flavors) to the salad, and used juice from those cans to thin out the dressing a bit). This salad is definitely in the "restaurant quality" category! Thanks for sharing!

This recipe is absolutely fabulous! Very tasty. The only thing I did different was add some bean sprouts for extra crunch and flavor. Terrific!

This salad was good, but not great. I did like the dressing but a little goes a long way. The wontons added a nice crunch but not a lot of flavor. They were thoroughly browned in less than 10 minutes. Next time I will use chow mein noodles instead, I would also add mandarin oranges and toasted almonds for some additional flavor. Some cabbage would be good too.

Way too thick and glopy. One star is too many!

This was very good but I did make some minor adjustments. I marinaded the chicken in soy sauce, hoisin, chile sauce, brown sugar and sesame oil before it was grilled. In the marinade and dressing, I used a sweet chile sauce because I didn't have hot chile paste. I really liked the crispy wonton pieces but 16 wonton wrappers would have been overkill. I used 6 and it was more than enough. And they REALLY don't need to be in the oven 20 mins. I did them at 300 for about 7 mins and they were nice and crispy and golden brown. I used a little less carrot, but added bean sprouts because I really like them and look for reasons to use them. Also added cashews for a little more crunch. The dressing was nice, I did add about 2 T orange juice to thin it a little. My parents said they felt it needed a lot more dressing, but my serving had plenty for my tastes. If you like your salad swimming in dressing, maybe increase it a little. All in all, we really liked this! Thanks for the recipe.

Love this salad. It has great flavor and crunch. After reading reviews, I used only 1 TBL peanut butter in the dressing and added, instead of napa cabbage, about 1 cup of dry broccoli slaw mix which includes shredded carrots, red cabbage, and broccoli. That added great crunch, color, and nutrition. I baked the wontons and they added a great crunch. I agree with other reviewers that 16 wrappers would have been way too much. I used one and that was enough. I did not have any mandarin oranges. However, it was excellent without them. Thank you for a delicious salad.

We were disappointed in the dressing - we've had better dressing out of a salad kit from the local specialty food store. The dressing is very heavy and the peanut-butter&hoisin overwhelms the salad. Sorry - no one in our family liked this recipe and was voted "thumbs down"

I attended a potluck and normally I get nervous because I don't know how to cook well. I found this recipe and decided to try it for the potluck. The directions are very clear and easy to follow. The salad was the hit of the party. I made TONS of it and only a small portion was left over. People were fighting to take the leftover home. I was really glad that I brought something that everyone LOVED!

I made this salad for dinner the other night and served it alongside some cornbread. The end result was really delicious and quite filling! I grilled the chicken and didn't add any cilantro to the salad - we will definitely make this again. The dressing really makes this salad - but as other reviewers have mentioned, it does need oil to thin it out so I added about 1/4 cup of EVOO.

So after reading 4 of the "most helpful" reviews, I came up with the following modifications - I used chicken fingers (mainly because I love the crispiness in a salad), I divided the sauce into two, one with the peanut butter (1.5 tbsp), hoisin sauce, and brown sugar - this sauce was to coat the chicken. The second sauce, or dressing, consisted of the rice wine vinegar (2 tbsp instead of 3) , sesame oil, and rather than hot chile paste and ginger, I used a chile/garlic/ginger paste mix - this dressing was used to toss the salad prior to topping the salad with the chicken. After reading a few reviews noting that the salad was missing the "lime flavor" that allow this salad to almost match some restaurant's famous salad, I decided to add 1 tbsp of lime juice (bottled) to the dressing, and a splash or two to the sauce. I also added the 1 tbsp of rice vinegar that was omitted from the dressing to the sauce in order to thin it out. Finally, I used 1/2 bag of bagged garden salad (which had the shredded carrots, along with some red cabbage) mixed with about 8 leaves of chopped romaine. Do not leave out the cilantro, as this adds a nice flavor as well. I left out the wonton wrappers due to lack of ingredients, and lack of time. This salad is by far the best salad I have made yet! I love it!

The dressing was full of flavor and good for summer time salad. It was too sweet to me though, so I added a tablespoon or a little more of soy sauce to it. That helped smoothe the texture of the dressing as well. Thanks for the recipe!

This is an excellent salad. I cut the peanut butter to 1 T, add some cut up napa cabbage and sliced almonds for more crunch. I have made this several times.

This is absolutely the best salad ever! Delicious dressing. My husband and I eat it at least once a week. I double the dressing ingredients and add about 1/3 cup of vegetable oil to thin it out and make it a little lighter.

I made this recipe today (with minor adjustments.. read on..) and we all LOVED it.. it's go into the Longaberger recipe basket and we'll definitely use it again and again! OK, now for the alterations: I doubled the dressing recipe, and added 1/3 CUP of vegetable oil. It is a FABULOUS recipe for dressing on it's own. I also substituted finely chopped cabbage for the lettuce.. I like cabbage better for this type of salad. It has a great crunch and holds up well. One more thing (yes I altered it a bit more than a little..) I used a package of ramen noodles crushed up and toasted with 1/2 cup of slivered almonds in the toaster oven for about 10 minutes, that was the substitution for the wonton wrapper things. This salad is ADDICTING!! Oh yah.. use the natural type of peanut butter, and don't assemble the salad until you are ready to eat it.

This is the BEST Chinese chicken salad EVER!!! FRiends ask for it over and over

This was terrific and I will make frequently!

I made this without the wontons to save on calories. I also used a healthy amount of chilie garlic paste and a touch of sriracha to add spice. It was thick and tasty. Might add a touch more cilantro next time.

This was excellent. The cilantro isn't required though and I'll probably skip it next time I make it. Also, I ended up burning the wonton wrappers twice before lowering the temp to 200F and finally came out OK. I couldn't find hot chile paste, but used chile sauce instead and it was fine.

YUMMY!! A great blend of flavors, I could have eaten the dressing alone!! I also added some chopped cabbage to the salad along with water chestnuts. And added 1 more tablespoon of vinegar to make the dressing a little thinner so it would blend and toss better (I love vinegar, so this was no problem, if you are not a vinegar lover try adding a tad bit of water to thin it out some!)! A keeper for sure! Thanks!!

I made the dressing for this salad and tossed it with with grilled chicken (sprinkled with some Asian 5 spice powder), romaine lettuce, and chow mein noodles. The dressing is thick, has a good kick, and is very tasty.

I thought it was great although not eaten by my husband as it had a fishy taste to the peanut sauce since it had hoisen sauce in it. The kids & myself ate it up. I think I'll use the sauce for something else in the future. I added sesame seeds to the sauce as well.

I already had grilled chicken breasts in the freezer, so I decided this would be good for dinner since our weather here has been super hot and humid. I did make a few changes as follows: I cut back on the chile paste because the one I have is really hot. I used dried ginger and I added yellow bell pepper that needed to be used. We’re not big fans of cilantro, so I left that out. And I used Chinese rice noodles instead of the wonton wrappers. We liked this, but I did think it was a little heavy on the hoisin sauce. And my dressing was so thick that I had to thin it with a little orange juice, which worked quite well. I would make this again cutting back a little on the hoisin.

I didn't have any trouble with the wontons, I just kept an eye on them and tossed them around every 5 minutes or so, removing any that were getting dark. Next time I'll try adding a little oil to the wontons. The salad was very good. I added some seeded, diced cucumber (I had one in the fridge that needed to be used, fast). And used shredded cabbage instead of romaine. DH liked it, but said it wasn't as good as my regular Chinese chicken salad. I liked it a lot, though.

This salad is flavorful, full of texture, and a quick one to prepare. Using pre-cooked chicken saves a lot of time. I used packaged crispy chow mein noodles instead of the wontons, and it was delicious. This is a keeper!

Really good. I made sure to add lots of cilantro to the lettuce and I marinated the chicken in soy sauce, vinegar, ginger, sesame oil and garlic with a little sugar. I cooked the breasts on a skillet on the stove whole and then sliced them up after. The won ton strips cooked a little quicker than the recipe calls for and they need to be tossed about halfway through. I think about 15 mins is about right. Mine strips also needed a little salt. Delicious and I'll definitely make this again.

This is amazing! Every time I make it, my family drools. Today my son suggested we throw it in a wrap with the lettuce and the crunchy wontons on top. It was a supreme innovation for taking this deliciousness on-the-go.

Great recipe, and I love the dressing. I doubled the dressing recipe and added 1/3 of veggie oil, just to thin. (plus children like a lot of dressing usually) In the beginning, we used romaine lettuce, now we have used different types of lettuces and even the pre-made salad mixes (which is cheaper and easier for large crowds.)

Wow, this was good. This reminded me of the salad at Souplantation. We used 2 bags of pre-cut and washed romaine. We doubled the dressing and used half of it to marinate our chicken in, for the dressing for the salad, I think if you are using 2 bags of pre-washed lettuce, I would make a little more dressing. We grilled our chicken and used pre-made wonton strips. It made a huge salad. We have made it twice, once for company, and everyone loved it and went back for seconds (and thirds!).

WOW what a amazing salad!! I used rice vinagar and peanut oil because I didnt have what recipe calls for. The results was awsome! I thought it would be too carroty but it was beauiful. And we grilled the chicken....mmm..... O yeah I made WONTON WRAP from this site try that it was delishes!! Next time I will put wonton wraps on the side because day after they were soggy and dressing in the side too. My daughter didnt like dressing so glad I put on side. Thanks for sharing my new favoriite salad!! God bless....... :-)

This was fantastic! I substituted a couple of items, but it still turned out fantastic! I switched almond butter for peanut butter since that is what I had on hand. I also used napa cabbage instead of romaine. I added some shredded purple cabbage and julienned red bell pepper which gave it some extra color kick. I didn't have fresh ginger, so I used powdered, but I think fresh would have been better. I also used a pre-cooked rotisserie chicken from my local market, which I thought gave it a little more flavor. I was amazed at how good the dressing turned out. This is one recipe I'll definately use for myself as well as other gatherings!

I love this recipe and have made it several times. Some changes I recommend: add mandarin orange juice from can to dressing to thin it out, don't bother with the wonton wrappers the crispy chow mein noodles from the grocery store are fine, and I omit the chili sauce too bc I am not a spice person and it still tastes great!

I am rating and reviewing the sauce only. I needed something different for a change. I KNOW you will not be disappointed with this recipe. The sauce is out of this world! THANKS>

This dressing is excellent. I used shredded napa cabbage instead of lettuce omitted the wonton wrappers instead used dried rice noodles and sprinkled with toasted sesame seeds. Yum.

Although baking your wonton strip is obvisiously healthier, tuning the oven on for 20 mins for something that will take 2 mins in a little oil. I choose frying. The first couple bites I found ok, however, once the flavors started melding together, oh wow! Hubby loved it too!

This salad is awesome!! I swapped out the wonton wrappers for toasted almonds to lower the carbs. I also used 1 T. of peanut butter and thought that was plenty. Pounded and broiled the chicken with a little s&p. Will definitely be making this again!!!

Needs hot sauce

Fantastic. Absolutely gorgeous salad. I like my salads, and eat a lot of them, but this one is special. The salad can be customised in many ways, like substituting whatever fresh veggies I have in the fridge, and using fried noodles instead of wanton wrappers. I think as long as you have the sauce, the shallots and the chicken, you can't go wrong! Also good for weight loss. By eating sensible salads like this, I have lost over 30 kilograms (66 pounds) and kept it off for over two years.

What a great, easy salad! I did a few things to make it quicker. First, I bought a bag of tri-colored cole slaw mix (I prefer cabbage to lettuce in this kind of salad). Second, I used a roasted chicken from the grocery store and just shredded that instead of baking my own. As far as the dressing goes, I took other reviewer's advice and used some Mandarin orange juice to thin the dressing. I also ommitted the ginger (hate it), and left the brown sugar out because it was by far sweet enough without it. With some minor modifications to fit my taste, this salad totally hit the spot, and I'll be eating it for days to come! (To help with the ease-factor, I made a big batch of the dressing to keep in the fridge, pre-chopped up my scallions and cilantro and added it to my cole slaw mix, so that all I have to do is shred some chicken and drizzle my dressing, and I'm set to go.

I LOVE this salad. The dressing is completely addictive. The chicken tastes better if I cook it with a little seasoning, like soy sauce and ginger, or garlic salt and hoisin. I sprayed the wonton wrappers with a little peanut oil before baking, and they were done much faster than 20 min. (I like chow mein noodles just as much as the wonton wrappers, and it's less work.) Try this recipe!

Yummy, I added some lime juice, bamboo shoots and bean sprouts. Couldn't get cilantro so used parsley and it was still yummy.

Mostly followed the recipe to a 't' but omitted sugar-very sweet already. Also added juice from mandarin orange can. Excellent flavor. Added mandarin oranges to salad with red bell peppers, pea pods.

This salad just rocks. I added mandarin oranges, water chestnuts and toasted almonds. I also used chow mein noodles. The secret is the sauce. Put this sauce on a brick and the brick would taste good. My wife loves this and only asks that I stop her after two bowls. FYI-Williams Sonoma has some awesome peanut sauce if you don't have the time to make it.

This salad was outstanding. I thought it was easy, quick and the taste was awesome. I love the Won Tons on top. I nipped and tucked just a little to lower the calories (peanut butter, chicken & sugar), but used everything and made just the way the recipe said. We absolutely loved it. A keeper!

add wontons and lettuce immediately prior to serving, else they go soft. This is a delicious salad to take on a picnic.

Hmmm, very interesting. When I made I liked it but not sure about all the different flavors. The next day it was actualy better. Next time maybe I will make the dressing the day before tho let all of the flavors combine well. Cooked wonton wrappers a lot less time. They almost burned.

Made this for dinner tonight, and it was excellent. Only changes I made were: garlic salt on the won tons as they baked, a little extra brown sugar and hoisen sauce along with a little orange juice to the dressing. Topped with orange segments. Good stuff and my husband is taking leftovers to work. The chicken was moist and tender done on the grill with garlic powder. Thanks, Teri.

We loved this salad! I only wish I had made double the sauce so I would have some dipping sauce for another time! I think the sauce would be great for lettuce wraps. The only change I made was to sprinkle sesame seeds on top of each serving for a little finishing touch. Great combination of flavors. Thanks for sharing your idea!

This went over really well!!! Contrary to other reviews, I thought it could use a little more peanut butter, brown sugar, & chili sauce. I boiled the chicken with a little white wine, but I think it would of been much better grilled. I used spring mix, subbed 1/2 the carrots with red pepper strips, used toasted almonds in place of the wontons, & half the green onions (it was a really large bunch). After the dressing cooled, it was extremely thick, so I thinned it with mandarin orange juice. Will definitely be making again!!!

The dressing is great and tastes restaurant-quality! It goes well with Asian noodle salads, too.

I doubled the salad, and needed 1 1/2 batches dressing. I also thinned the dressing with extra water. Really great will make this one again!

This salad is great and easy to make. The baked wontons are really good and a healthy alternative to other salad toppings.

I love this salad! Easy & delish! I will make this often!

This recipe was nothing special, but it was very yummy. I would make it again

Dressing was too strong, too salty. Hoisin sauce is already strong by itself and adding the peanut butter didn't make it any better. I eat hoisin sauce all the time and I think it wasn't used properly in this recipe. This would probably be better as a meat marinade or something.

I love this recipe it was great. I made it for our dinner party and everyone love it. Since I saved this recipe I have made it five times. The recipe is great just the way it is written.

We loved this. I made the sauce as written but might use less peanut butter next time. We used rotisserie chicken and chow mein noodles instead of won tons and it was super quick and delicious. We'll definitely be making this again.

Wonderful flavor. The dressing seemed to have too much peanut butter, but after it was all together, I wouldn't have changed a thing. It is delicious.

Toasting the wonton wrap was a little time consuming, but it was well worth the effort. However, next time I might use dry instant noodle instead.

I thought this salad was really good. The dressing was quite thick though. I know it's supposed to be low fat, but I ended up adding a little vegetable oil and water to try to thin it out a little. I had a hard time getting the dressing to coat the salad evenly when it was so thick. It tasted great though!

Really, really good. I marinated the meat in hoisin, chili paste, and fresh crushed garlic. I also recommend you make the dressing to your liking, I added more vinegar and less sugar and peanut butter, added a splash of lemon. I added sliced snow peas to my salad and used coleslaw mix from the produce section to make it faster. Will be a regular in my house from now on.

Delicious as is. Tastes like a restaurant salad but is much healthier! I added some roasted almonds and some sesame sticks. Next time I will thin the dressing as it was pretty thick. I will also use less brown sugar as the PB has some sugar in it too.

Loved it- so did all my guests. Next time I won't bake the wontons so long.

I always try to compile the best suggestions when I try something-added red pepper, toasted sliced almonds and decreased the peanut butter just a little. Took it to the work potluck at the hospital-nurses are your best critics! (So little time....so we love quality!) It seemed about 50% loved it. Not as many compliments as usual. Dressing was spicier than I expected. The more I ate-the more I liked it. The best wontons are cut into 4 strips and fried a couple at a time in peanut oil. Time consuming, but worth it.

Very good. Buying grilled chicken breasts in the prepared food section of the grocery store make the prep work easier.

Neither my husband or I liked this salad and we are both big fans of asian inspired salad dressings. I really disliked this dressing. It was really yucky....a thick, bad tasting glob. I did like the greens though...the cilantro and green onions were very good.

I would rate this so-so. The dressing was little too strong for our liking.

My family thought this was one of the best chicken dishes they'd tasted! Spicy, but not too, and flavorful - and low-fat is an added bonus.

I only made the dressing part of the recipe. It was very good. I added a clove of crushed garlic. It reminded us of a dressing we had on grilled shrimp at a restaurant in Jeffersonville, VT (154 Main I think is the name--only restaurant right on Main Street).

This recipe was quite good and I will make it again with the suggestions of others, cut the peanut butter in half, adding the mandarin orange juice to the sauce to help thin it out as it was quite thick. I think I may even bump up the hot chile paste a tad. Thanks for the great recipe Teri!

I love this salad, so easy and quick. I sub chow mein noodles for the wontons, add almonds and mandrin oranges and always am asked for the recipe!!

I made this salad for my bunco group and it was a hit! The dressing was fantastic! It was also easy. I added mandarin oranges and I couldn't find the wontons so I substituted the crispy chow mein noodles. Delicious!

Very good - kind of a little more work than I bargained for, but that's because I made the chicken from scratch. Next time I'll either use a rotisserie chicken or leftover roasted chicken. I think I agree that this recipe is a bit carrot-heavy, and might replace them with something else -- julienned cucumbers? -- next time. I also agree that the wonton wrappers don't take anywhere near to 20 minutes; some of mine were burned at 8. Next time I'll stir them a few times and start checking them at five, just to be on the safe side. I was pleased at how crispy they came out, though, and the peanut dressing was awesome! Finally, I took the advice of another reviewer and dressed the salad with a lime vinaigrette (lime juice, a half teaspoon or so of mustard, and salt, pepper and olive oil to taste) and I think that really pepped the salad up. The peanut dressing is very sweet and a bit heavy, and the tartness of the lime juice adds brightness. Thanks for the recipe!

I made some changes that made this a 4 star recipe, but it's only 3 as-is. The dressing was entirely too thick and heavy. I added about 1/4 cup of the juice from a can of mandarin oranges. I still didn't like the salad all that much, but when I added the oranges to the salad, that made all the difference. Probably won't be making this again.

Thanks Teri for this terrific recipe! This tastes identical to a salad at Steamworks in Durango, CO. I tossed the dressing with cooked rice noodles and added that to the rest. It didn't need any additional dressing. Yummy!!

Burned the oven version so I fried the second batch. Added just about a t. of garlic to the dressing.

Great recipe! I added celery, toasted almonds, and used cabbage. It was delicious!