Chinese Chicken Salad

Chinese Chicken Salad - Alan Wong

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

12 strip(s) romaine lettuce

11 ounce(s) chicken poached or costco roast

1 piece(s) medium carrot matchsticks

1 stalk(s) celery matchsticks

2 tablespoon(s) fresh cilantro leaves

1/4 cup(s) macadamia nuts coarsely chopped

2 stalk(s) scallions thinly sliced

8 ounce(s) char shu matchsticks

4 won ton wrappers 1/4 slices, deep fried

2 teaspoon(s) sesame sees lightly toasted

hoisin soy mustard vinaigrette

Directions:

1. In a mixing bowl, combine 1st nine ingredients
2. Pour some of the vinaigrette over the salad and toss well.
3. Transfer the salad to a serving bowl and sprinkle it with the sesame seeds. Serve immediately.
4. Hoisin Soy Mustard Vinaigrette (makes about 1 Cup)
5. /4 C Shoyu or any Japanese-style soy sauce
6. T Sugar (Turbinado Hawaiian Cane?)
7. T Mirin (a sweet Japanese rice wine available in many supermarkets)
8. T Rice Vinegar
9. T Canola Oil
10. tsp Hawaiian Chili Pepper water or other Tabasco-style hot sauce, to taste
11. T Lime Juice
12. Coin Fresh Ginger, skin on, smashed
13. T Coleman's Mustard Powder mixed with 2 tsp hot water
14. T Hoisin Sauce
15. tsp Sesame Oil
16. In a small bowl, whisk together all the ingredients.
17. Set the vinaigrette aside for an hour or so to allow the flavors to meld.
18. Before dressing the salad, discard the ginger, then taste and adjust the seasonings.

By RecipeOfHealth.com