Chicken Paillards with Asian Salad Susan Cortesi Northbrook, IL 2007 4th Place 4 boneless, skinless chicken breast halves (6 oz. each) 1/4 cup white miso paste 1/4 cup mirin 2 tablespoons seasoned rice vinegar 3 tablespoons soy sauce 2 tablespoons thinly sliced green onion 2 teaspoons minced garlic 2 teaspoons sesame oil 2 teaspoons brown sugar 8 wonton wrappers 1 tablespoon vegetable oil 1/2 teaspoon kosher salt 2 tablespoons sesame seeds, toasted 4 cups baby lettuce mix 1/2 cup grated carrot 1/2 cup diced red cabbage 1/2 cup peeled and thinly sliced English cucumber 1/3 cup diced red onion 1/4 cup thinly sliced radishes Dressing: recipe follows lime slices cilantro sprigs Between 2 sheets plastic wrap, place chicken; pound to 1/4-inch thickness. In medium bowl, whisk together miso paste, mirin, rice vinegar, soy sauce, green onion, garlic, sesame oil and brown sugar. Pour over chicken, cover and refrigerate at least 30 minutes. Line baking sheet with parchment paper. Brush wonton wrappers on both sides with vegetable oil; cut in thin strips. Place strips on parchment paper, sprinkle with kosher salt and bake in 350 F. oven about 8 minutes until crisp and brown. Cool on paper towels. Place ridged grill pan over medium high heat; spray with cooking spray. Remove chicken from marinade and place on pan, 2 at a time; discard marinade. Cook chicken about 5 minutes on one side; turn and cook 4 minutes more. Cover with foil to keep warm. In large bowl, toss together lettuce, carrot, cabbage, cucumber, red onion and radishes. Sprinkle with half of wonton strips; add Dressing and mix well. Place chicken on serving platter and mound salad on top. Sprinkle with remaining wonton strips and sesame seeds. Garnish with lime slices and cilantro sprigs. Makes 4 servings. Dressing: In medium bowl, whisk together 3 tablespoons vegetable oil; 1 tablespoon sesame oil; 2 tablespoons seasoned rice vinegar; 1 tablespoon fresh lime juice; and 2 teaspoons soy sauce. Add 1 tablespoon sugar; 2 tablespoons finely chopped cilantro; 1/2 teaspoon Thai chili garlic paste and 1/4 teaspoon seasoned salt. Whisk to mix well.