Ingredients:
4 small chicken breast halves
1 small head nappa cabbage
1 head ice burg lettuce
1 cup snow peas
1 cup julienne carrots
2 cups cooked rice noodles
1/4 cup scallions minced
5 tablespoons fresh minced cilantro
Vinaigrette:
1/2 cup canola oil
1/4 cup dark sesame oil
1/4 cup rice vinegar
1/4 cup soy sauce
1/2 cup orange juice
1/2 teaspoon ground dry ginger
1/2 teaspoon minced fresh garlic
1/2 teaspoon red chili flakes
Method:
Combine vinaigrette ingredients in blender and blend for 1 minute and reserve. Cook rice noodles in boiling water until soft (3 - 4 minutes), drain and place in an ice bath to cool. Remove rice noodles from ice bath and reserve. Grill chicken breasts until fully cooked; cut into thin strips and reserve. Slice both nappa cabbage and ice burg lettuce in very thin strips. In a large bowl combine the ice burg lettuce, nappa cabbage, snow peas, carrots, rice noodles and cilantro. Toss with 1/3 cup of the Chinese vinaigrette and divide salad among four plates and top with grilled chicken strips, serve.
Serves 4
