Thai Shredded Chicken Salad with Spicy Lemon-Soy Dressing

Yield

Yield: 24 servings

kikkoman products used:

Soy Sauce No Preservatives Added Non-GMO Toasted Sesame Oil

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

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