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Asian Chop Chop Roasted Chicken Salad
Recipe Yield: 1 Salad

A great spring salad that captures the best Asian flavors and enhances them with tasty dressing and chicken breast.
2  tbsp.  Cooking oil
1  tbsp.  Sesame oil
6  - 8 oz  Chicken Breast (1 each serving)
   Salt and pepper - to taste
2  cups  Mixed Greens, washed
1/2  cup  Napa Cabbage, chopped
1/2  each  Asian Pears, skin on, sliced
1/4  each  Red Bell Pepper, sliced, seeded
1/2  each  Red Onion, sliced
1  each  Carrots, sliced
2  each  Red Radish, sliced
1/4  each  Cucumber, sliced, skin on, no seeds
1/4  cup  Crispy Asian Noodles or Won Tons, fried, sliced thinly
1  tsp.  Sesame Seeds, roasted
2  tbsp.  Scallions, washed, sliced
1  tbsp.  Cilantro, washed, picked, leaves only
4  fl oz.  Hidden Valley Sesame Oriental Dressing
  • Heat a saute pan with both oils on medium high heat
  • Preheat oven to 350°F. Season the chicken with salt and pepper and lightly brown evenly in sauté pan
  • When chicken is lightly browned, place pan in oven and roast until cooked through. Allow the chicken to rest and then chop or pull warm, reserve.
  • Prepare all remaining items for the salad and combine all in a bowl.
  • Toss the chicken and salad with the Oriental Dressing and coat well. Place in the center of the plate.
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