Oriental Chicken Salad
Updated: Jan 3, 2020
This salad is not your ordinary salad. Created at Cannon’s
restaurant, the Oriental Chicken salad contains items not often seen
in green salads. The Thai Peanut Vinaigrette is not a spicy dressing,
like most people associate Thai food with spiciness. The chow mein
noodles act as croutons for crunchiness.
2 cups Green Cabbage shredded
5 cups Romaine Lettuce shredded
1 cup Green Peas thawed from frozen
½ cup Carrots grated
½ cup Celery chopped
¾ cup Bamboo Shoots
4 Chicken Breast, 5 ounce skinless, grilled and cut into strips
Chow Mein Noodles
Thai Peanut Vinaigrette (See Below)
Mix cabbage, lettuce, peas, carrots, celery, and bamboo shoots in
large bowl. Put into 4 chilled bowls. Put 3 ounces of the Thai Peanut
Vinaigrette on top of salad. Place chicken on top of salad and cover
with a handful of chow mein noodles.
Thai Peanut Vinaigrette
3 cups Blended Vinaigrette Dressing (See next recipe).
¼ cup + 2 tablespoons Sugar
¾ cup Creamy Peanut Butter
¾ cup Soy Sauce
1 teaspoon Red Pepper Flakes (Crushed)
Mix until smooth.
1 cup Olive Oil
1 cup Vegetable Oil
¾ cup Salad Vinegar
¼ cup Brown Mustard
2 tablespoons Sugar
¼ teaspoon Salt
¾ teaspoon Basil
¾ teaspoon Oregano
¾ teaspoon Thyme
¾ teaspoon Ground Black Pepper
1 tablespoon Garlic minced
1½ teaspoon Lemon Juice
Mix all ingredients in a blender.
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