Chinois Chicken Salad

Serves: 4 Appetizer Salads or 2 Entrée Salads

Nutrition Facts (per appetizer salad):

Ingredients for Chinese Mustard Vinaigrette:

• 1/2 tsp. Dry Chinese or English (Coleman’s) mustard
• 1/8 c. rice wine vinegar
• 1 1/2 tsp. light sesame oil
• 1 tbsp. peanut oil
• Salt & freshly ground black pepper

Ingredients for Chicken Salad:

• 1 lb. boneless, skinless chicken breast
• 2 small heads, or 1 medium head Napa cabbage
• 2 c. romaine lettuce, cut into 1/4 in. julienne strips
• 15 snow peas, cut into 1/4 inch julienne strips
• 1 tbsp. sesame seeds, toasted

1. Prepare the vinaigrette.  Place all vinaigrette ingredients, except peanut oil, in a blender and blend until smooth.  Add peanut oil slowly, and correct the seasonings.
2. Preheat the oven to 450° F.
3. Spray nonstick pan with Pam and cook chicken breasts.
4. Select 4 to 8 nice looking leaves from the Napa cabbage and reserve them.  Slice the remaining cabbage into 1/4 in. julienne strips.
5. Slice the breasts as fine as possible.
6. Combine the chicken, cabbage, romaine, and snow peas in a bowl and toss with enough vinaigrette to coat the salad nicely.
7. Presentation:  Arrange the reserved Napa cabbage leaves around the edge of the serving plate.  Mound the salad in the center and sprinkle it with sesame seeds.

Recipe by: Chef Cary McDowell, Wolfgang Puck Catering