I recently stayed at the MGM Grand in Las Vegas to sign some cookbooks and work the Kenmore booth for a Sears convention. After a long day I just wanted a hearty salad and was recommended to check out Wolfgang Puck’s Cafe for his Chinois Chicken Salad. Woah! Talk about a salad packed with a punch! Here is my adaptation filled with toasted cashews, wasabi peas, and tons of veggies. Happy Eating!
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
preparation
preparation Time20 mins
cook Time
0 mins
servings
2
calories
219 per serving
ingredients
- 1 cup roasted cashews (broken into pieces)(2 oz)
- 1/4 cup rice vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons sesame oil
- 1 tablespoons honey
- 1 tablespoons dry Chinese mustard
- 1 teaspoons soy sauce
- 1 clove garlic
- 1 teaspoons freshly grated ginger
- 1 egg yolk
- sea salt and pepper
- 1 rotisserie chicken, skin discarded and meat diced
- 2 cup mixed baby salad greens
- 1 head radicchio, sliced thinly
- 1/4 head of cabbage, sliced thinly
- 1 carrot, grated
- 1/2 cup wasabi peas
- cilantro, for garnish
- limes wedges, for garnish
directions
Directions:
In a large bowl filled with ice water, add the greens, cabbage,carrot, and radicchio. Keep chilled until ready to assemble salad. Make the vinaigrette by placing the rice vinegar through the salt and pepper in a food processor. Can be made 1 day ahead to really develop the flavors. To assemble: Dry off the vegetables and place into a large bowl. Top with the shredded chicken meat, wasabi peas, roasted cashews, and 3 tablespoons of the dressing. Toss to combine. Garnish with cilantro and limes.
SHOP THE POST
