Thai Chicken Salad

Specialities:

Thai Chicken Salad with Crispy Rice Noodles and a Spicy Peanut Dressing
for two people

Thai Chicken Salad Ingredients and Procedure
Ingredients Marinade one cup of cilantro; one ounce of fresh ginger; one tablespoon fresh garlic; 2 tablespoons of chopped jalapeños; one cup of canola oil, salt and pepper to taste Ingredients Salad Three medium sized chicken breast; poaching liquid; romaine hearts, shredded; 1/4 cup red bell pepper, julienne; 1/4 cup shredded carrots; two tablespoons of basil chiffonade; 1/2 cup of white radishes; 1/4 cup of sliced scallions
Procedure poach the chicken in the liquid for 10-12 minutes; remove and place on a sheet tray and let cool; shred by hand into large pieces; for the marinade, mix all ingredients and put into a blender for a pesto consistency for a minute or two;

Crispy Rice Noodles Ingredients and Procedure
Ingredients two cups of canola oil; two ounces of rice noodles
Procedure bring oil to 350 degrees and add half of the noodles, until they expand, then add other half, each time should take 3-4 seconds and remove immediately

Spicy Peanut Dressing Ingredients and Procedure
Ingredients one ounce of soy sauce; two ounces of peanut sauce; two tablespoons of dry mustard; 1/2 cup of canola oil; two ounces of rice wine vinegar
Procedure In a blender, mix all ingredients for on minute
Plating toss the bell pepper, shredded carrots, basil chiffonade, white radishes and scallions with some of the dressing, place in a chilled salad bowl, add chicken on top and pour some more dressing over chicken and garnish with Thai noodles

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison's"
®Chef Paul Mattison, 2007