Cantonese Chicken Salad
TGI Friday's Copycat Recipe
1 skewer of Thai chicken (recipe below)
8 ounces salad mix
2 ounces Chinese egg noodle, fried
1/3 cup Orange Sesame Dressing
1/4 cup red cabbage, shredded
1 tomato, cut into wedges
1 mandarin orange, cut into 6 slices
1 tablespoon Peanut Sauce
1 tablespoon cilantro, finely chopped
Place chicken skewer on a clean, hot section of broiler and cook for 45 seconds. Turn skewer 1/4 and cook for an additional 45 seconds to create diamond grill marks. Flip skewer and repeat process to a minimum internal temperature of 156 degrees F.
Add salad greens, Chinese noodles and dressing to large mixing bowl and mix gently, but thoroughly with a rubber spatula. Mound tossed salad into service bowl creating as much height as possible. Evenly distribute shredded red cabbage and tomatoes around the inside edge of the bowl. Add mandarin orange slices evenly spaced on the rim of the bowl. Place hot chicken from broiler in salad, slightly off-center. Drizzle salad evenly with Peanut Sauce. Sprinkle entire salad, including rim of the bowl, with chopped cilantro.
Chicken Skewers Marinade: (for above recipe)
1/2 cup Soy Sauce
1 1/2 cups Orange Sesame Dressing
1 1/2 chicken breasts, sliced into 1 ounce strips
1 bamboo skewer
Combine ingredients in a mixing bowl and mix well with a wire whip. Skewer chicken strips on bamboo skewer. Marinate chicken skewer for a minimum of 2 hours. Remove chicken skewers and discard marinade.
Orange Sesame Dressing
1 cup orange juice
1 teaspoon honey
2 teaspoons sesame oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
1/4 cup water
1 teaspoon hot red pepper sauce (optional)
1 shallot, chopped
2 teaspoons grated fresh ginger
For the dressing, cook the orange juice in a saucepan until reduced by half. Combine with the honey, sesame oil, soy sauce, vinegar, water and hot sauce in a blender. Add the shallot and ginger and process until smooth. Store in the refrigerator.
Source: Recipe Goldmine.com