So after reading 4 of the "most helpful" reviews, I came up with the following modifications - I used chicken fingers (mainly because I love the crispiness in a salad), I divided the sauce into two, one with the peanut butter (1.5 tbsp), hoisin sauce, and brown sugar - this sauce was to coat the chicken. The second sauce, or dressing, consisted of the rice wine vinegar (2 tbsp instead of 3) , sesame oil, and rather than hot chile paste and ginger, I used a chile/garlic/ginger paste mix - this dressing was used to toss the salad prior to topping the salad with the chicken. After reading a few reviews noting that the salad was missing the "lime flavor" that allow this salad to almost match some restaurant's famous salad, I decided to add 1 tbsp of lime juice (bottled) to the dressing, and a splash or two to the sauce. I also added the 1 tbsp of rice vinegar that was omitted from the dressing to the sauce in order to thin it out. Finally, I used 1/2 bag of bagged garden salad (which had the shredded carrots, along with some red cabbage) mixed with about 8 leaves of chopped romaine. Do not leave out the cilantro, as this adds a nice flavor as well. I left out the wonton wrappers due to lack of ingredients, and lack of time. This salad is by far the best salad I have made yet! I love it!
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So after reading 4 of the "most helpful" reviews, I came up with the following modifications -...