CHINESE CHICKEN SALAD

3 tablespoons hoisin sauce
2 tablespoons peanut butter
2 tablespoons brown sugar
3/4 teaspoon hot chile paste
1 teaspoon grated fresh ginger
3 tablespoons rice wine vinegar
1 tabkespoon sesame oil
1 lb boneless chicken breast
16 (3 1/2-inch square) wonton wrappers, shredded
4 cups romaine lettuce, torn, washed and dried
2 cups shredded carrots
1 bunch green onions
1/4 cup chopped cilantro
cooking spray

Preheat oven to 350 degrees. Whisktogether the hoisin sacue, peanut  butter, brown sugar, chile paste, ginger, vinegar and sesame oil. Grill or boil chicken until cooked then cool and slice. Spray a large shallow pan with vegetable cooking spray. Arrange shredded wontons in a single layyer and bake 20 minutes or until golden brown. Let cool. In a large bowl combine chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.