Asian Chicken & papaya salad with Hoisin & Banana Vinaigrette
Hoisin & banana Vinaigrette ingredients:
¾ cup Hoisin sauce
1 tsp minced ginger
1 pinch of fresh minced garlic
2 oz honey
2 oz Unseasoned Rice vinegar
1 oz vegetable oil
2 oz Chinese sesame oil
2 oz water
1 oz soy sauce
1 medium sized banana small diced (a little green is best)
1/8 tsp Crushed red pepper flakes
1/8 toasted sesame seeds
Procedure for Hoisin vinaigrette:
1- Combine all ingredients except banana
2- Mix well with a wisk or fork
3- Adjust seasoning to taste
4- Add banana stir gently to incorporate
Asian Chicken ingredients:
3each 4oz skinless chicken breasts
½ oz vegetable oil
1 tsp Chinese five spice
½ tsp. ground ginger
¼ tsp. ground coriander
1/8 tsp. Crushed red pepper flakes
Procedure for Asian chicken:
1- Place oil & all the spices in a mixing bowl
2- Wisk until smooth
3- Add chicken & toss until coated evenly
4- Season with salt & pepper
5- Place on a non-stick or oiled baking tray or dish
6- Bake @ 350 degrees for 15-20 minutes or until at an internal temperature of 160 degrees
Salad Assembly ingredients:
2 cups Hoisin & Banana vinaigrette
12 0z Asian chicken breast cooked and diced
1 peeled, seeded & diced papaya
2 tbsp. Small diced red & green bell pepper (about ½ of each pepper)
¼ cup mandarin orange segments
¼ cup sliced scallions
8 cups Mesculin mix
2 cups Arugula
20 fried wonton triangle
Procedure for salad assembly:
1- In a mixing bowl combine ½ of the Hoisin vinaigrette, all of the chicken, papaya & peppers
2- Toss to combine & reserve
3- Mix salad greens and place in appropriate serving bowls
4- Dress salad greens with the remaining vinaigrette
5- Scoop a portion of the chicken mixture on each salad; allow any excess vinaigrette to drain off
6- Garnish with the scallions, mandarin organs & the fried wontons
