California Pizza Kitchen Style Asian Chicken Salad

Prep Methods/Techniques
Cuisine ,
Course , ,
Servings 4
Ingredients
    Crispy Fried Wontons
  • 1/4 Package wonton wrappers
  • Vegetable oil for frying
    • Teriyaki Chicken
  • 1/4 cup teriyaki sauce
  • 1 tbsp olive oil
  • 2 tbsp minced fresh ginger
  • 1 tbsp minced fresh garlic
  • 1 lb to 1 1/2 pounds boneless, skinless chicken breast cutlets, about 1/4-inch thick (pre-sliced, or slice your own)
    • Dressing
  • 3/4 cup bottled hoisin sauce
  • 2 tbsp minced fresh ginger
  • 3 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp chile sauce (sriracha, sambal or garlic-chile paste)
  • 1/4 cup olive oil
  • 1 tbsp toasted sesame oil
    • Salad
  • 1 head romain, washed, spun and shredded
  • 1/2 cup shredded carrot
  • 1/3 cup sesame seeded, toasted
  • 1/3 cup chopped fresh cilantro leaves
  • 1/2 cup lightly packed fresh basil leaves, torn into small pieces
  • 1 cup thinly sliced green onions
Method
    For the crispy wontons:
  1. Slice the wonton wrappers into 1/4-inch wide strips. Heat about 1/2 inch oil in a deep pot over medium-high heat until a test strip sizzles like crazy. In batches, fry the strips until blistered and golden brown. Drain on paper towels and lightly salt.
    2. For the chicken:

  2. Combine the teriyaki sauce, olive oil, ginger and garlic in a medium bowl add the chick cutlets and toss to coat. Marinate for ten minutes or several hours if you have time.

  3. Heat a grill pan or prepare a grill. Grill the cutlets until just cooked through, a few minutes on each side. Transfer to a plate and cool. Slice into 1/4-inch wide strips. Cover, and chill the chicken with any accumulated juices until serving time.

    4. For the dressing:

  4. Whisk all the ingredients together until well blended. Even better, put all the ingredients in a bullet-type blender and whiz away.

    5. For the salad:

  5. Combine all the salad ingredients in a large bowl, reserving 1/4 cup green onions for garnishing. Add the crispy wontons and toss to distribute. Add the dressing (start with about half), to taste. Transfer the salad to serving plates. Top each salad with chicken slices, drizzle with a little more dressing and garnish with the remaining green onion slices.

Cook's Notes
Yield
4 generous servings
Advance Prep
The crispy wonton strips can be prepared several hours ahead.
The chicken should be marinated and grilled several hours or even one day ahead.
The dressing will keep for a few days.
Special Equipment

A grill pan is a great tool. If you don't have one, get one. It doesn't have to be top-of-the-line to get the job done.