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
.
-
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! -
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. -
Ladle sesame oil into sauté pan and heat over medium high heat until
bubbling hot. -
Add stir-fry vegetables to sesame oil and sauté vegetables for
approximately 45 seconds. -
Add chicken to stir-fry
-
Grill pineapple ring lightly on both sides
-
Mound salad mix onto a chilled glass salad plate with the highest point
being in the center. -
Place alfalfa sprouts at 11 O’clock.
-
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. -
Using a rubber spatula, place contents of the sauté pan evenly on top of
the salad mix. -
Sprinkle unsalted roasted peanuts across the top of the vegetables.
-
Twist the charbroiled pineapple ring into a “S” shape on thop of the
vegetables. -
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.