California Pizza Kitchen Oriental Chicken Salad

Ingredients

For the fried angel hair: Vegetable oil for deep-frying 8 ounces fresh angel hair pasta For the grilled chicken: 1/4 cup good-quality bottled teriyaki sauce 1 1/2 teaspoons olive oil 1 teaspoon minced garlic 1 teaspoon minced fresh ginger 4 (5-ounce) boneless, skinless chicken breasts For the dressing: 1 1/2 cups bottled hoisin sauce 3 ounces red wine vinegar 2 tablespoons Dijon mustard 1 1/2 teaspoons bottled Vietnamese chili sauce (sriracha, see note) 1/2 cup olive oil 2 tablespoons Asian toasted sesame oil For the salad: 3/4 head iceberg lettuce, cored, rinsed, dried and cut into 1/4-inch-wide strips 3/4 head Romaine lettuce leaves, separated and trimmed, rinsed, dried and cut into 1/8-inch-wide strips 1 cup shredded carrots 1/3 cup sesame seeds, toasted in a dry frying pan over low heat until golden brown, about 30 seconds 1/3 cup minced fresh cilantro 12 large fresh basil leaves, cut crosswise into thin strips 1 1/3 cups thinly sliced green onions (green and white parts), divided

Description

For The Pasta: In A Deep, Heavy Frying Pan Or Deep-fryer, Heat To 375 Degrees Several Inches Of Vegetable Oil As Measured With A Deep-frying Thermometer. Separate The Strands Of Angel Hair Pasta And Very Carefully Add Them To The Hot Oil, Submerging Them

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