chinese chicken salad, please!

dressing:
3 tablespoons hoisin sauce
2 tablespoons peanut butter
2 teaspoons brown sugar
3/4 teaspoon hot chile paste
1 teaspoon grated fresh ginger
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
*dressing is pretty thick, I add a little juice from the mandarin oranges to thin it.

1 pound skinless, boneless chicken breast halves
16 (3.5 inch square) wonton wrappers, shredded
4 cups romaine lettuce - torn, washed and dried
shredded carrots
1 bunch green onions, chopped

*I hardly ever use green onions or the wonton wrappers, but I almost always add corn and mandarin oranges

To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil.
Grill or broil chicken until cooked, slice
Preheat oven to 350 degrees. Spray a large shallow pan and arrange shredded wontons in a single layer. Bake 20 minutes or until golden brown.
In a large bowl, combine the chicken, wontons, lettuce, carrots and green onions. Toss with dressing and serve.