Rapscallion chinese bbq chicken salad

6 servings

Ingredients

Quantity Ingredient
1¼ cup Soy sauce
¼ cup Sugar
4 tablespoons Diced fresh ginger
1¼ cup Peanut oil
1¼ cup Sesame oil
1⅓ cup Brown sugar
1¼ cup Rice wine vinegar
½ pounds Fresh mushrooms, sliced
4 Celery stalks, julienned
4 Carrots, peeled & julienned
2 pounds Angel hair pasta or Chinese
4 UP TO ...
6 6 oz chicken breasts,
⅛ teaspoon Cayenne
1¼ teaspoon Black pepper
2 tablespoons Chopped cilantro
3 Shallots, minced
6 Garlic cloves, minced
3 Lemons, juiced
2 cups Tomato paste
4 larges Red onions, halved & sliced
1/8\" thick
Noodles
Boneless & skinless

Directions

DRESSING

VEGETABLES

PASTA

CHICKEN

Combine all ingredients for dressing and mix well until smooth.

Julienne vegetables to thickness you desire, the thinner the better.

You may lightly blanch the vegetables, then cool in an ice water bath or serve raw and crunchy. For pasta, cook noodles according to package directions. When done, rinse in cold water immediately.

Chicken can be grilled, baked or poached, cut in strips and tossed with a generous scoop of dressing, the vegetables and noodles. The restaurant serves grilled chicken. From Tom Bracamonte, Rapscallion Seafood House & Bar, Reno NV. NOTE: Dressing ingredients make enough for several salads. Bracamonte says reducing the recipe further could affect the final flavor. Submitted By TERRI WOLTMON On 05-05-95

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