Wolfgang's Famous Asian Chicken Salad

Recipe Ingredients

		Chinese Mustard Vinaigrette
2 teaspoons	10ml	Dry Chinese or English (Coleman's) mustard
1/4 cup	59ml	Rice wine vinegar
1 teaspoon	5ml	Soy sauce
2 tablespoons	30ml	Light sesame oil
2 tablespoons	30ml	Peanut oil - (to 3)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chicken Salad
1		Chicken - (abt 3 lbs) - cavity filled with
		Finely-diced celery, carrot, onion,
		Garlic, bay leaf, thyme, salt and pepper
2 oz	56g	Unsalted butter - melted
2 oz	56g	Napa cabbage heads - (or 1 medium) (small)
1 cup	237ml	Romaine lettuce in 1/4" julienne strips
10		Snow peas - cut 1/4" julienne
		Strips
1 tablespoon	15ml	Sesame seeds - toasted

Recipe Instructions

Prepare the vinaigrette. Place all the vinaigrette ingredients, except peanut oil, in a blender and blend until smooth. Add peanut oil slowly and correct the seasonings.

Preheat the oven to 425 degrees.

Place the chicken on a rack in a roasting pan and baste it with some of the butter. Roast for about 1 1/2 hours, or until just done. (The juices should run clear.) Baste every 15 or 20 minutes with the butter and the drippings.

Select 4 to 8 nice looking leaves from the Napa cabbage and reserve them. Slice the remaining cabbage into 1/4-inch julienne strips.

Shred the meat from the breasts and thighs of the chicken. (Use the remaining meat and the carcass for Chicken Stock. See separate recipe.)

Combine the chicken, cabbage, romaine and snow peas in a bowl and toss with enough vinaigrette to coat the salad nicely.

Arrange the reserved Napa cabbage leaves around the edge of a large serving plate. Mound the salad in the center and sprinkle it with the sesame seeds.

This recipe yields 4 appetizer or 2 entree salads.

Comments: This salad has been one of our most popular dishes at Chinois since we opened. It makes a perfect lunch salad or an appetizer with dinner. The dressing is one of my favorites and you'll find it useful with any Asian-inspired dish.

Wine Recommendation: If you haven't tried Japanese rice wine or sake then this is the perfect time to ask your wine merchant for a recommendation. Serve it either hot or cold in tiny Japanese sake cups.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.