Red Robin Stir Fry Chicken Salad
6 ounce. Salad mix - (mixture of shredded red cabbage + carrots, and green + romaine + iceburg lettuce cut 2" x 2", and sliced radishes)
1/2 oz. Sesame oil
2 cups Stir-Fry vegetables - (mixture of onion, green and red bell peppers, snow peas, broccoli, and carrots)
1 ea. Teriyaki Chicken breast - sliced 1/4" strips
1 oz. Yoshida’s Teriyaki sauce
1/4 oz. Roasted Peanuts - unsalted
1 ea. Pineapple ring
1/2 oz. Alfalfa Sprouts
2 oz. Cho Cho salad dressing (substitute your favorite oriental salad dressing)
1/2 pc. Garlic cheese bread - cut diagonally
1/32 oz. Chinese cut green onion slivers
.
- Place Teriyaki chicken breast on charbroiler or grill and cook
thoroughly. While cooking baste each side of chicken with ¼ oz. of teriyaki
sauce. Do not over cook! 2. Remove the Teriyaki chicken breast from the
grill and place it onto a cutting board. Using a chef knife, cut the chicken
breast into ¼" width strips lengthwise. 3. Ladle sesame oil into sauté pan
and heat over medium high heat until bubbling hot. 4. Add stir-fry
vegetables to sesame oil and sauté vegetables for approximately 45 seconds. - Add chicken to stir-fry 6. Grill pineapple ring lightly on both sides 7.
Mound salad mix onto a chilled glass salad plate with the highest point
being in the center. 8. Place alfalfa sprouts at 11 O’clock. 9. When
vegetables are “al dente” slightly crunchy, ladle 1 oz. of teriyaki suce
over begetables and immediately remove from heat. Toss vegetables, chicken
and sauce together. 10. Using a rubber spatula, place contents of the sauté
pan evenly on top of the salad mix. 11. Sprinkle unsalted roasted peanuts
across the top of the vegetables. 12. Twist the charbroiled pineapple ring
into a “S” shape on thop of the vegetables. 13. Place garlic cheese bread
onto the plate at 1 O’clock. Serve with a side of cho cho dressing or other
oriental style salad dressing.