Friday, January 4, 2013

Cheesecake Factory's Chinese Chicken Salad


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. 

Salad:
1/2 head Iceberg Lettuce shredded
1/2 head Green Cabbage shredded
 1 bunch Green onions (chopped)
3 cooked chicken breasts-choppped

Dressing:
whisk together:
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

Garnish:
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.



Now I just need to learn how to make their cheesecake.

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. 

6 comments:

  1. I love this salad too! Just had it the other night actually.

    Those rice noodles are addicting (and flavorless) but I love the crunch with the salad.

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  2. My daughter just spend 6.5 yrs working for Cheesecake and their salads are yummy but this one looks amazing.

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  4. Yum! The real one from Cheesecake is actually my lunch today :) Thanks for the idea to try it at home!

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