Asian Chicken Salad with Spicy Hoisin Dressing

2 egg roll wrappers
1 1/4 cups sliced almonds
8 cups mixed baby greens
4 ounces bean sprouts
1 cup julienned carrots
3 cups julienned napa cabbage
1/4 red onion, julienned
6 (4 1/2-ounce) boneless chicken breasts, trimmed
· salt and pepper to taste
3/4 cup Spicy Hoisin Dressing (see below)
· bean sprouts and black sesame seeds, for garnish

Preheat oven to 450 degrees. Arrange wrappers on a nonstick baking sheet sprayed lightly with nonstick cooking spray. Remove from oven & cut immediately into 1/2-inch strips.

Reduce oven to 350 degrees. Spread almonds on a baking sheet & toast until golden brown. Combine wrapper strips & almonds with greens, sprouts, cabbage & onion in a large bowl. Refrigerate until ready to serve.

Season chicken with salt & pepper. Grill or sauté to an internal temperature of 160-165 degrees. Cool at room temperature for about 5 minutes & cut each breast into 3 lengthwise strips.

Add the Spicy Hoisin Dressing to the salad & toss to coat well. Spoon the salad onto serving plates & to each serving with 3 pieces of chicken. Garnish with additional bean sprouts & sesame seeds.

Yields 6 servings

Spicy Hoisin Dressing
2 tablespoons hoisin sauce
1/2 cup mirin (sweet rice wine)
1/2 cup unseasoned rice vinegar
1/4 cup light soy sauce
1 teaspoon sesame oil
1 teaspoon vegetable oil
1 teaspoon sambal (chili sauce)
2 garlic cloves
1 large shallot
1 tablespoon chopped fresh ginger
· salt & pepper to taste
1 cup cold filtered water
1 teaspoon xanthan gum

Combine all ingredients (except xanthan gum) with water in a blender. Process at high speed for 1 minute.

Add xanthan gum gradually, processing constantly until the mixture thickens. Store in the refrigerator.