Hoisin barbecued chicken tops of a bed of romaine lettuce and mandarin oranges to give this salad an exotic fresh combination of flavors. Serve with a vegetable spring roll for a complete meal.
- 4 boneless, skinless chicken thighs or breasts
- 3 tablespoons bbq sauce
- 3 tablespoon hoisin sauce
- 1 tablespoon char siu sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon Chinese five spice
- romaine lettuce or mixed greens
- 1 small can mandarin orange slices, drained
- red pepper, cut into strips
- jalapeno pepper, cut into strips
- celery, thinly sliced
- scallion, thinly sliced
- snow peas
- bean sprouts
- 3 tablespoons cilantro, rough chopped
- slivered almonds, toasted
- ½ cup chow mein noodles for garnish
- 1/3 cup rice wine vinegar
- 3 tablespoons soy sauce
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1/2 teaspoon black sesame seed
- 2/3 cup vegetable oil
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1/4 teaspoon ginger root, minced
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Mix together the sauces and spice. Brush on the chicken and grill over medium heat.
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Remove from grill and allow to cool.
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Place all ingredients in a large bowl and toss to combine.
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Wisk all ingredients together in a small bowl.
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Toss the salad with the dressing. Top with slices of grilled chicken and chow mein noodles.
Plan around 6 oz of chicken per serving. I grilled chicken for this dish, however this could also be a great way to use up some left overs.
Feel free to add any of your favorite salad ingredients. In the interest of time you could use a bottled Asian dressing, there are many good ones available.
An egg roll makes the perfect addition to this salad.