Wolfgang Puck's Obachine Chicken Salad

Recipe Ingredients

		Dressing
1/3 cup	78ml	Soy sauce
1/2 cup	118ml	Rice vinegar
1/3 cup	78ml	Chinese hot mustard
1		Egg yolk
2 tablespoons	30ml	Honey
1 tablespoon	15ml	Sesame paste
2 tablespoons	30ml	Chopped pickled ginger
1 tablespoon	15ml	Chile oil
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	177ml	Peanut oil
		Salad
1		Mango - peeled, and
		Cut thin strips
5 cups	1185ml	Nappa cabbage in thin strips
2		Carrots - peeled, and
		Cut thin strips
1		Radicchio - cut thin strips
4 cups	440g / 15oz	Mixed greens or watercress
3 lbs	1362g / 48oz	Boneless skinless chicken breasts - cooked, cooled,
		And diced
		Oil - for frying
1		Square won ton wrappers - (12 oz)
2 tablespoons	30ml	Toasted sesame seeds

Recipe Instructions

Dressing: Combine soy sauce, vinegar, mustard, egg yolk, honey, sesame paste, ginger and chile oil in blender. Season with salt and pepper. Blend thoroughly. Slowly blend in peanut oil. Taste and adjust seasonings. Set aside. (Makes about 2 cups)

Salad: In large salad bowl, mix mango, cabbage, carrots, radicchio, greens and chicken. Heat 1/2 inch oil in small skillet over medium-high heat.

Cut won ton wrappers into 1/2-inch wide strips. Fry strips until golden brown, about 30 seconds each side. Drain on paper towels and let cool. (You need about 2 cups won ton strips.)

Toss with salad. Toss salad with 1 cup dressing. Add more dressing, if needed, a little at a time, so that salad is not overly sauced. Sprinkle with sesame seeds.

This recipe yields 8 servings.

Each serving: 741 calories; 522 mg sodium; 92 mg cholesterol; 56 grams fat; 26 grams carbohydrates; 42 grams protein; 3.75 grams fiber.

Source:
The Los Angeles Times, 07-21-1999

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