Planet Hollywood's Asian Chicken Salad
3 cups mix of julienned napa cabbage, red cabbage, green cabbage,
shredded carrot, mixed field greens and 1-by-2-inch strips of romaine
and iceberg lettuces, chilled
2 ounces sprouts (see note)
7 ounces cooked chicken, cut into small strips
1 teaspoon sesame seeds
Salt and pepper to taste
1 ounce fried noodles
4 1/2 ounces ginger mustard dressing (see note)
Place salad mixture and chicken in a large bowl. Ladle 4 1/2 ounces
ginger mustard dressing around edge of greens, being careful not to pour
dressing on to greens. Season greens with salt and pepper. Carefully
toss greens to lightly coat with dressing.
Place mixture on plates, building as much height as possible. Place
crispy noodles on top of salad. Sprinkle with sesame seeds.
Recipe note: The restaurant uses daikon sprouts.
How to make ginger mustard dressing: In a mixing bowl, combine 1/4
teaspoon Coleman's mustard and a drop or two of water to make a paste.
Add 4 ounces honey, 2 tablespoons rice wine vinegar, 1 tablespoon soy
sauce, 1 tablespoon crushed garlic cloves, 1/8 cup peeled and chopped
fresh ginger, 1 tablespoon Dijon mustard and 2 egg yolks. Blend until
mixture is smooth and thoroughly mixed. While mixing, drizzle in 1
teaspoon sesame oil and 31/2 cups peanut oil. When mixture is
emulsified, season with a pinch of kosher salt and pinch of white
pepper. Chill until ready to use.