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Thai Shredded Chicken Salad with Spicy Lemon-Soy Dressing

Image for Thai Shredded Chicken Salad with Spicy Lemon-Soy Dressing
plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

Spicy Lemon-Soy Dressing:
2 cups Kikkoman Soy Sauce
1 cup canola oil
1/2 cup lemon juice
1/2 cup lime juice
1/2 cup Thai fish sauce
6 tablespoons sugar
1/4 cup Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
3 1/2 ounces ginger, finely minced
4 teaspoons chili-garlic sauce

4 pounds poached chicken breasts, shredded
2 pounds english cucumbers, julienned
1 1/2 pounds mangoes, peeled and julienned
1 1/4 pounds jicama, julienned
3/4 pound carrots, julienned
6 pounds mixed greens (frisee, iceberg lettuce, green leaf lettuce)
1 1/2 pounds tomatoes, diced
6 ounces green onions, thinly sliced
1 1/2 cups black sesame seed, toasted
fried wonton strips, as needed
24 cilantro sprigs

directions

To make Spicy Lemon-Soy Dressing: In bowl, whisk together dressing ingredients until sugar dissolves.

In bowl, toss together chicken, cucumbers, mangoes, jicama and carrots; cover and refrigerate.

For each serving, to order: Mound 4 ounces greens in center of plate. In bowl, toss 1 1/3 cups (about 6 1/2 ounces) chicken mixture with 2 tablespoons Spicy Lemon-Soy Dressing; plate over greens. Sprinkle with 1 ounce tomatoes and 1/4 ounce green onions. Drizzle with about 1 tablespoon Spicy Lemon-Soy Dressing. Garnish with 1 tablespoon sesame seed, a few wonton strips and 1 cilantro sprig.

Adapted from Chefs Kevin Reilly & Ed Lu, Zoe Restaurant, New York, NY

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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