Peanut Chicken Salad
Source of Recipe P.F. Chang's China Bistro
Ingredients per serving:
6 oz. Poached Chicken Breast
4 oz. Peanut Sauce
2 1/2 cups Lettuce Mix
2 tblsp. Julienne Carrots
2 tblsp. Japanese Cucumber thinly sliced into moons
2 tblsp. Scallion Rings
2 tblsp. Chopped Cilantro
2 tblsp. Fried Peanuts chopped
1/2 tsp. Julienne Pickled Red Ginger
1/2 tsp. Julienne Fresh Pickled Ginger
2 tblsp. Pickled Red Cabbage Slaw
2 tblsp. Fried Egg Noodles
In a stainless steel bowl, toss the chicken and 2 ounces of Peanut Sauce
to coat the chicken.
Add the lettuce mix, julienne carrots, cucumber moons, scallion rigs,
and chopped cilantro. Toss. Add another 2 ounces of Peanut Sauce. Toss.
Don't over-apply peanut dressing; the mix should not be "gloppy".
Add chopped peanuts, julienne red pickled ginger, julienne fresh pickled
ginger, and pickled red cabbage slaw. Toss.
Using a chilled salad bowl, mound in the center of the bow.
Garnish with chopped peanuts, scallion rings, pickled red cabbage slaw
and 2 tablespoons of fried egg noodles.