I'm in charge of monthly women's social/ meeting at church. This month our theme is "Wok and Talk" (cute huh?-I stole it here). Originally, we were going to do stir-fry, but I couldn't figure out how to keep everything hot or if it would even be tasty on a large scale. I thought instead, I would make an Asian-inspired salad and found one for the Cheesecake Factory's Chinese Chicken Salad here. Which just so happens to be what I order every time I eat there. (I'm a sucker for those crunchy Styrofoam noodles.)
I thought I better try it out on my family first, and made it tonight. I was skeptical, but it actually turned out pretty close. I changed the original recipe up a little bit, b/c I think beansprouts taste like dirt and I ran out of Hoisin sauce. I also like sugar-snap peas better than snow peas.
1/2 head Iceberg Lettuce shredded
1/2 head Green Cabbage shredded
1 bunch Green onions (chopped)
3 cooked chicken breasts-choppped
1/2 cup Plum Duck Sauce
1/4 cup lemon juice
1 Tb fish sauce
1 tsp soy sauce
1 Tb Thai Sweet Chilli sauce
2 Tb sesame seeds
1 1/2 Tb Sesame oil
1 Tb canola oil
Sugar snap peas 1/4 pound
11 oz Mandarin Oranges (next time I'm doubling this)
1/4 cup almond slivers
Won ton Strips fried (just cut a 1/2 a package into strips and fry)
Rice Sticks- fried (here's some tips here-my favorite one was to break them into manageable size in a paper bag so they don't they'll fly all over the kitchen)
Mix the salad w/ dressing and add the garnishes. Yummy!
Here's a picture of the plum and sweet chilli sauces that I used. I am not sure if "plum duck" and "plum" sauces are the same, but I didn't feel like driving to the Asian food store.
UPDATE: I made this for my Women's group at church. I thought I would go authentic and so went to the Asian Market to buy stuff. I bought the plum sauce w/ the most Chinese Writing- "Koon Chun Sauce Factory". The dressing was missing something and I noticed the original brand had apricots in it, so I added some apricot preserves. Much better.