posted by Terrytx 07-22-99 7:44 AM
California Pizza Kitchen's Oriental Chicken Salad
Fried Angel Hair:
Veg. oil for frying
1/2 lb. fresh angel hair pasta
Sweet and Sour Dressing:
1-1/2 cups bottled hoisin sauce
3 oz red wine vinegar
2 tbl minced fresh ginger
2 tbl. Dijon mustard
1-1/2 tsp. bottle Vietnamese chili sauce
1/2 cup olive oil
2 tbl. Asian toasted sesame oil
Grilled Teriyaki Chicken:
1/4 cup good quality bottled Teriyaki sauce, such as Kikkoman®
1-1/3 tsp. olive oil
1 tsp minced garlic
1 tsp minced fresh ginger
4 (5 oz.) boneless, skinless chicken breasts
For the salad:
3/4 head iceberg lettuce, cored, rinsed, dried, and cut into 1/8"-wide strips
3/4 head romaine lettuce leaves, separated and trimmed, rinsed, dried, and cut into 1/8"-wide strips
1 cup shredded carrots
1/3 cup sesame seeds, toasted
1/3 cup minced fresh cilantro
12 large fresh basil leaves, cut crosswise into thin strips
1-1/3 cups thinly sliced scallions (greens and whites)
To make the fried Angel hair:
In a deep, heavy frying pan or deep-fryer, heat several inches of vegetable oil to a temp. of 375° F.
on a deep-frying thermometer.
Separate the strands of pasta and very carefully, add them to the oil, submerging them with a wire or metal skimmer or slotted spoon.
Fry the pasta until golden brown, about 30 seconds.
Carefully lift it out with the skimmer or slotted spoon and transfer it to paper towels to drain and cool.
When the pasta is cool, use your fingers to break it into bite-sized pieces.
Store in an airtight container at room temp. until ready to use.
To make the Sweet-and-Sour Sauce:
Put all the dressing ingred. except the 2 oils in a mixing bowl.
Using a handheld electric mixer on slow speed or a whisk, stir to blend them.
Then, mixing or whisking continuously, slowly pour in the olive and sesame oils, stirring until thoroughly blended.
Cover with plastic wrap and refrigerate.
To make the grilled chicken:
Preheat a stovetop grill or the broiler.
In a mixing bowl, stir together the teriyaki sauce, olive oil, garlic, and ginger.
Turn the chicken breasts in this marinade and leave them to marinate at room temp. for 10
minutes.
Grill or broil the chicken until cooked through, 5-6 minutes per side.
Chill thoroughly in the refrigerator, then cut crosswise into 1/4" strips.
Cover and refrigerate.
To make the salad:
In
a large mixing bowl, combine the iceberg and romaine lettuces, carrots, toasted sesame seeds,
cilantro, and basil.
Add the Fried Angel Hair, 1 cup of the scallions, and all but 1/4 cup of the dressing.
Toss well with salad dressing.
Transfer the salad mixture to chilled serving plates. Distribute the Grilled Teriyaki Chicken slices on top of each salad, drizzle with the remaining dressing, and garnish with the remaining scallions.
Source:
"California Pizza Kitchen Cookbook"