• SESAME CHICKEN SALAD

    SESAME CHICKEN SALAD

    Sesame Chicken Salad (1bowl)

    • 8 C. shredded cabbage
    • 1 C. snap peas, cut on a bias
    • 1 C. carrots, shredded
    • 1 jalepeno, finely minced
    • 1 C. purple cabbage, shredded
    • 3 C. marinated chicken, cooked and diced
    • ¼ C. black sesame seeds
    • 1-2 C. peanut dressing
    • 1 ½ C. wonton strips

    Combine all ingredients in mixing bowl and toss together. In small amounts add the peanut dressing until everything is generously coated. Be sure to not add too much dressing or the salad will become soggy. Transfer to serving bowl and garnish with crispy wonton strips.

    Peanut Dressing

    1 C. peanut butter

    ½ C. rice wine vinegar

    ½ C. sweet chili sauce

    2T sambal chili paste

    1 C. coconut milk

    ¼ C. sesame oil

    Combine all ingredients in blender except for sesame oil. Slowly drizzle sesame oil.

    Chicken Marinade for Sesame Salad

    ½ C. sweet chili sauce

    1 C. rice wine vinegar

    3 T. soy sauce

    3 T. sambal chili paste

    2-3 C. canola oil

    Combine all ingredients in blender except for oil. Slowly drizzle oil into mixture. Pour over chicken and let marinate for 2-3 hours.

    Crispy Wontons

    1 pkg. wonton wrappers

    Turn deep fryer to 350 degrees F. Cut wonton wrappers into ¼ in. strips. Fry in batches until golden brown.

  • Catersource: Ace Achievement Catering Excellence Reward Finalist

    Kris Brown (Green Apple) part of the finalist