Asian Chicken Salad With Peanut Sauce

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CHEF NEIL DOHERTY 

SYSCO CORPOR ATE

SERVES 1

 

INGREDIENTS:

PEANUT SAUCE

2 ½ Tbsp. Sysco House Recipe peanut butter

1 Tbsp. Sysco House Recipe honey

1–1 ½ Tbsp. Sysco Natural lime juice

1 Tbsp. + 2 tsp. rice wine vinegar

1 Tbsp. Sysco Classic canola oil

2  tsp. toasted sesame oil

2 tsp. Jade Mountain soy sauce

2 tsp. Sriracha

1 clove Imperial Fresh garlic, minced

½ tsp. grated Sysco Classic ginger
 
ASIAN CHICKEN SALAD

1 cup Imperial Fresh Napa cabbage, finely shredded

½ cup Imperial Fresh red cabbage, finely shredded

½ cup Imperial Fresh spring mix

½ cup shredded Imperial Fresh carrots

1 small Imperial Fresh red onion, julienned

½ cup Imperial Fresh red bell pepper, julienned

1½ cups cooked shredded Sysco Classic chicken breast

¼ cup Sysco Classic peanuts, roughly chopped

¼ cup rice wine vinegar

¼ cup lime juice

Salt and freshly ground black pepper

¼–½ cup crunchy fried wonton strips

2  Tbsp. Sysco Imperial McCormick toasted sesame seeds

2  Tbsp. cilantro leaves

 

DIRECTIONS:

FOR THE PEANUT SAUCE

In a small bowl, mix all the ingredients until thoroughly combined. (The sauce should be thin enough to drizzle with a spoon.) Set aside.

FOR THE CHICKEN SALAD

In a large bowl, combine the cabbages, spring mix, carrots, onion, pepper, chicken and peanuts.

Toss the salad with the vinegar and lime juice and season with salt and pepper to taste. Plate the salad, drizzle with a few tea- spoons of peanut sauce, top with crunchy wontons, sesame seeds and cilantro leaves as garnish.