Asian Chicken Salad
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
58
Sourness
34
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1.5 cups
Teriyaki Sauce1 cup
Hoisin Sauce (*)1 cup
Sesame Seed (toasted)2 tbsps
Dry Mustard1 cup
Rice Vinegar8 cups
Iceberg Lettuce (sliced)2 cups
Cilantro (chopped fresh)Directions:
1
Preheat oven to 375°F
2
Line baking sheet with foil
3
Place chicken on sheet
4
Combine teriyaki sauce, hoisin sauce, sesame seeds, 3 tablespoons sesame oil and dry mustard in large bowl
5
Brush chicken with some of dressing
6
Add rice vinegar to remaining dressing; set aside
7
Bake chicken until just cooked through, about 15 minutes
8
Cool completely
9
Pour vegetable oil and remaining 3 tablespoons sesame oil into heavy large skillet and heat to 375°F
10
Fry wonton strips in batches until crisp and golden, about 45 seconds
11
Drain wonton strips on paper towels
12
Fry rice-stick noodles in batches until noodles are puffed, turning once, about 15 seconds
13
Drain rice sticks on paper towels
14
Combine iceberg lettuce, cilantro, fish cake, cucumbers and green onions in large bowl
15
Shred chicken and add to bowl
16
Toss salad with enough dressing to coat
17
Mix in wonton strips and rice sticks just before serving
18
Pass remaining dressing separately
19
Preheat oven to 375°F
20
Line baking sheet with foil
21
Place chicken on sheet
22
Combine teriyaki sauce, hoisin sauce, sesame seeds, 3 tablespoons sesame oil and dry mustard in large bowl
23
Brush chicken with some of dressing
24
Add rice vinegar to remaining dressing; set aside
25
Bake chicken until just cooked through, about 15 minutes
26
Cool completely
27
Pour vegetable oil and remaining 3 tablespoons sesame oil into heavy large skillet and heat to 375°F
28
Fry wonton strips in batches until crisp and golden, about 45 seconds
29
Drain wonton strips on paper towels
30
Fry rice-stick noodles in batches until noodles are puffed, turning once, about 15 seconds
31
Drain rice sticks on paper towels
32
Combine iceberg lettuce, cilantro, fish cake, cucumbers and green onions in large bowl
33
Shred chicken and add to bowl
34
Toss salad with enough dressing to coat
35
Mix in wonton strips and rice sticks just before serving
36
Pass remaining dressing separately