ezRecipe-Zee: Cooking Recipe: How to make TGI Fridays Cantonese Chicken Salad

TGI Fridays Cantonese Chicken Salad

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Date Added:	March 4, 2008
Calories:
Serves:	0
Prep. Time:	0:00
Category:	Chicken / Turkey / Poultry, Salads / Dressings, Copy Cat / Restaurant

Ingredients:

1                   skewer of Thai chicken
8     ounces        salad mix
2     ounces        Chinese egg noodle
1/3   cup           Spectrum toasted sesame dressing
                    = (organic and fat free)
1/4   cup           shredded red cabbage
1                   tomato
1                   mandarin orange
1     tablespoon    House of Tsang Bangkok Padang Peanut Sauce
1     tablespoon    finely-chopped cilantro
                    === CHICKEN SKEWERS MARINADE ===
1/2   cup           Kikkoman soy sauce
1 1/2               orange sesame dressing
1 1/2               chicken breasts
1                   bamboo skewer

Directions: one line for each direction. When saved the lines will be numbered.

Place chicken skewer on a clean, hot section of broiler and cook for 45 seconds. Turn skewer 1/4 and cook for an additional 45 seconds to create diamond grill marks. Flip skewer and repeat process to a minimum internal temperature of 156 degrees.
Add salad greens, Chinese noodles and dressing to large mixing bowl and mix gently, but thoroughly with a rubber spatula. Mound tossed salad into service bowl creating as much height as possible. Evenly distribute shredded red cabbage and tomatoes around the inside edge of the bowl. Add mandarin orange slices evenly spaced on the rim of the bowl.
Place hot chicken from broiler in salad, slightly off-center. Drizzle salad evenly with Peanut Sauce. Sprinkle entire salad, including rim of the bowl, with chopped cilantro.
For the Chicken Skewers Marinade: Combine ingredients in a mixing bowl and mix well with a wire whip. Skewer chicken strips on bamboo skewer. Marinate chicken skewer for a minimum of 2 hours. Remove chicken skewers and discard marinade.
This recipe yields ?? servings.

Rating: ()

Added On: March 4, 2008

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