• Tommy Centola

Oriental Chicken Salad

Updated: Jan 4

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.

Vinaigrette Dressing

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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