Red Robin's Stir-Fry Chicken Salad

Red Robin’s 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 Teriyaki Chicken breast - sliced 1/4" strips
1 oz. Yoshida’s Teriyaki sauce
1/4 oz. Roasted Peanuts - unsalted
1 Pineapple ring
1/2 oz. Alfalfa Sprouts
2 oz. Cho Cho salad dressing (substitute your favorite oriental salad dressing)
1/2 piece Garlic cheese bread - cut diagonally
1/32 oz. Chinese cut green onion slivers

  1. Place Teriyaki chicken breast on charbroiler or grill and cook
    thoroughly. While cooking baste each side of chicken with 1/4 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 1/4" 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.

  5. 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

  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.