Chinese Chicken Salad
1 Tlbs peanut butter
2 cups shredded romaine
2 Tlbs chopped cilantro
Heat the oven to 350 and spray a pan with olive oil. Lay the wonton wrappers on the sheet and use a pizza cutter or knife to cut them into narrow strips. Bake for 3-4 minutes, checking often to prevent burning. Take them out and let them cool. While they are baking, whisk together the dressing ingredients. On a plate, layer the salad to your liking, add the dressing, and toss the baked wonton wrappers on top. Alternatively (and this is what I do when I bring a salad to school), put all the ingredients except the wonton wrappers into a plastic ziploc bag or bowl with a tight fitting lid and toss to coat everything evenly.
Why? Like I said, I love loaded salads and this one has lots to love. The dressing has a kick to it and is one of the first dressings I have made myself that I really like.