This was really good and the longer the dressing sits the better it is. I also added some juice from mandarin oranges to the dressing. I baked the chicken on 350 for about 35 minutes and I basted it with hoisin sauce....yum

Excellent!! Made the dressing the night before. Used natural p'nut butter.

I left out half of the peanut butter, and used vegetable oil because I didn't have any sesame. Also left out the chili paste, but added a pinch of red pepper flakes. Took others' advice by adding a can of manrarin oranges to the salad and some of the juice to thin the dressing. My last change was to cook the chicken in hoisin sauce. The end result was very good. My mom said it was the best Oriental salad she's had.

WONDERFUL!! Made this tonight and it was a hit. I did as others suggested and added some juice from the oranges to the dressing until it was the right consistency. I will definitely make this again.

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.

VERY GOOD, as is!

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 was hoping that I would like this, but it turned out that I didnt care for it. It was mainly the sauce. I thought the sauce was way to strong and had a wierd flavor. The salad is wonderful, but I would just prefer a different sauce to go with it. I just ended up making it into a regular chicken salad with ranch dressing.

Hmmm.. not what I was expecting. The dressing tasted a little off. I did add the mandarin juice, which salvaged it I think. My husband did say it was "ridiculous!", so I will give it 4**'s. Don't think I'll be making it again, though.

I loved it !!! Made two bowls just for myself. Yummy.I put a little bit of oil because the dressing was really thick but otherwise I followed everything. Next time I will try to use to manderian juice..

My family loved it. Used tofu instead of chicken, otherwise followed the recipe to the "t". Thanks for the recipe.

2 tablespoons peanut butter seemed a bit much. If I make this again, I will start with a teaspoon and work my way up. The peanut was all we could taste in the dressing. Boyfriend and 2 kids all said: with a different dressing, this would be a wonderful meal.

We love this recipe! I've made it over and over again. However, I do add either water or mandarin orange juice to thin out the dressing to the right consistency and I also don't bother with the wontons--I just add crispy chow mein noodles. A really great salad--makes a perfect light dinner or lunch.

I loved the dressing! I didn't have the chili sauce so used chili oil (with the chili peppers in it) and it turned out great. I also used Napa cabbage instead since that's what I had. I think it would be great with sliced red peppers, snow peas, water chestnuts, etc. The one thing I wasn't so keen on was the wontons. I didn't particularly like the way they came out baked in teh oven. While I appreciate the lower fat content, I would have prefered mine fried.

At first I didn't like this dressing as much as the other Asian style dressings I usually make. But the spiciness and peanut butter are not usual ingredients in a chinese chicken salad dressing, and by the end of my bowl of salad, I was ready for a refill. I didn't even add chicken or wonton skins, and it was still great. I used green leaf lettuce, though, because that's what I had, and I wouldn't recommend that. The lettuce was wilted right away. Stick with romaine or other crunchy things like cabbage or iceberg.