12 square wonton wrappers
4 cups mesclun or torn romaine lettuce
2 cups chopped cooked chicken
3 1/2 oz sliced shiitake mushrooms
1 can (8-oz) sliced water chestnuts, drained
3 scallions, sliced into thin rounds
1 rib celery, finely chopped
2 Tbsp rice vinegar
1 Tbsp peanut oil
1 Tbsp hoisin sauce
1 Tbsp sesame seeds
1 tsp sesame oil
1 tsp mustard powder
1/2 tsp sriracha sauce* (optional)
Heat oven to 350°F. Cut wonton wrappers into 1/2" strips. Place strips on a nonstick baking sheet. Coat with cooking spray and bake until crisp and lightly browned, about 5 minutes.
Combine lettuce, chicken, mushrooms, water chestnuts, scallions, and celery in a large salad bowl. In another bowl, whisk vinegar, peanut oil, hoisin sauce, sesame seeds, sesame oil, mustard powder, and sriracha sauce (if desired). Pour sauce over chicken and vegetables. Toss to blend. Top with crisp wonton skins.
Makes 4 servings
Per serving: 310 calories, 23 g protein, 28 g carbohydrate, 12 g fat, 55 mg cholesterol, 6 g fiber, 290 mg sodium
*Sriracha sauce is a Thai chili sauce that can be quite spicy – a little goes a long way. You can usually find it in the Asian or International section of a grocery store.
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