This salad is not your ordinary salad. Created at Cannon’s
restaurant, the Oriental Chicken salad contains items not often seen
in green salads. The Thai Peanut Vinaigrette is not a spicy dressing,
like most people associate Thai food with spiciness. The chow mein
noodles act as croutons for crunchiness.
2 cups Green Cabbage shredded
5 cups Romaine Lettuce shredded
1 cup Green Peas thawed from frozen
½ cup Carrots grated
½ cup Celery chopped
¾ cup Bamboo Shoots
4 Chicken Breast, 5 ounce skinless, grilled and cut into strips
Chow Mein Noodles
Thai Peanut Vinaigrette (See Below)
Mix cabbage, lettuce, peas, carrots, celery, and bamboo shoots in
large bowl. Put into 4 chilled bowls. Put 3 ounces of the Thai Peanut
Vinaigrette on top of salad. Place chicken on top of salad and cover
with a handful of chow mein noodles.
Thai Peanut Vinaigrette
3 cups Blended Vinaigrette Dressing (See next recipe).
¼ cup + 2 tablespoons Sugar
¾ cup Creamy Peanut Butter
¾ cup Soy Sauce
1 teaspoon Red Pepper Flakes (Crushed)
Mix until smooth.
1 cup Olive Oil
1 cup Vegetable Oil
¾ cup Salad Vinegar
¼ cup Brown Mustard
2 tablespoons Sugar
¼ teaspoon Salt
¾ teaspoon Basil
¾ teaspoon Oregano
¾ teaspoon Thyme
¾ teaspoon Ground Black Pepper
1 tablespoon Garlic minced
1½ teaspoon Lemon Juice
Mix all ingredients in a blender.
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