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
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.
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
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
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.