Spicy Asian Pulled Chicken Salad
- Pulled Chicken
- 3 Tbsp. garlic powder
- 3 Tbsp. ground black pepper
- 3 Tbsp. paprika
- 3 Tbsp. ground red pepper (cayenne)
- 1 cup GREY POUPON Classic Dijon Mustard
- 36 each boneless skinless chicken breasts (1/4 lb. each)
- Asian Salad Dressing
- 1-1/3 cups peanut oil
- 2/3 cup soy sauce
- 2/3 cup lime juice
- 1/2 cup red wine vinegar
- 1/2 cup pickled ginger, chopped
- 6 Tbsp. honey
- 1/4 cup GREY POUPON Classic Dijon Mustard
- 3 Tbsp. sesame oil
- 1 tsp. garlic, minced
- 1 tsp. shallots, minced
- to taste salt and pepper
- Salad
- 3-1/2 gal. Spring lettuce mix
- 2-1/4 gal. napa cabbage, thinly sliced
- 1 gal. carrots, shaved
- 2-1/4 qt. red onions, julienned
- 1-1/2 qt. red peppers, julienned
- 2-1/4 qt. won ton wrappers, cut into strips, fried
- 2-1/4 cups green onions, chopped
- 1-1/2 Tbsp. sesame seed, toasted
- Pulled Chicken: Mix seasonings; set aside.
- Coat chicken with mustard; place in parchment-lined full-sheet pans.
- Sprinkle with seasoning mixture.
- Bake in 350 degrees F-convection oven 10 to 12 min.
- or until done (165 degrees F).
- Cool completely.
- Shred chicken with fork or fingers; set aside.
- Asian Salad Dressing: Whisk all ingredients until well blended.
- Refrigerate until ready to use.
- For each serving: Toss 1-1/2 cups lettuce mix and 1 cup cabbage with 1/2 cup each carrots and Pulled Chicken, 1/4 cup red onions and about 2 Tbsp.
- red peppers.
- Add 2 Tbsp.
- of the Asian Salad Dressing; toss to coat.
- Top with 1/4 cup won ton strips, 1 Tbsp.
- green onions and 1/8 tsp.
- sesame seed.
chicken, garlic powder, ground black pepper, paprika, ground red pepper, poupon, chicken breasts, asian salad dressing, peanut oil, soy sauce, lime juice, red wine vinegar, pickled ginger, honey, poupon, sesame oil, garlic, shallots, salt, salad, spring lettuce mix, cabbage, carrots, red onions, red peppers, wrappers, green onions, sesame seed
Taken from www.kraftrecipes.com/recipes/spicy-asian-pulled-chicken-salad-113995.aspx (may not work)