Asian Chicken Salad




FOR THE CHICKEN

Low Sodium Soy Sauce 1 cup

Sesame Oil ½ cup

Orange Juice ½ cup

Sweet Chili Sauce ¼ cup

Chicken breasts, (6 oz ea.) boneless, skinless 5 each


Method:

Mix all ingredients together and Marinate for 2 hours.

When ready to prepare grill the breast until cooked through, about 6 minutes on each side. Hold until ready to serve.



FOR THE SALAD

Napa Cabbage ¼ head

Red Cabbage ¼ small head

Red Bell Pepper, julienne ½ each

Yellow Bell Pepper, julienne ½ each

Carrot, peeled & julienne ½ each

Mixed Baby Greens or Romaine 1 oz

Toasted Cashew Nuts 1 oz

Crispy Fried Wonton Strips 1 oz.


Method:

Cut and prepare all ingredients, place in a mixing bowl and store in the refrigerator until ready to toss. Keep wontons on the side


GINGER SESAME VINAIGRETTE Yield: about 3 quarts

Garlic, peeled ¼ cup

Pickled Ginger, peeled and chopped ¼ cup

Fresh Ginger ¼ cup

Peanut Butter ¼ cup

Sweet Chili Sauce 12 ounces

Rice Vinegar 1 ½ cup

Soy Sauce 1 cup

Whole Eggs 1 ea

Sesame Oil ½ cup

Salad oil 1 ½ quarts

Cilantro, rough chopped ½ bunch

Salt pepper to taste


Method:

Combine the first 8 ingredients together with a hand mixer or blender and puree well. Slowly add in the salad and sesame oil while blending. Blend the cilantro in at the end and adjust the seasoning. Store in refrigerator for up to 2 weeks


FINAL PREPARATION

When ready to serve toss the salad mixture with the desired amount of dressing, about 6 ounces and mix well.


Divide evenly onto 5 plates or bowls.

Slice or dice the chicken breast and place on top of the salad.


Drizzle with a little additional dressing.


Place the crispy fried wontons on top as a garnish and serve at once.


Additionally chopped cilantro or leaves can be added to the top as well as Furikake for an added flavor kick.

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