TGI Friday's Cantonese Chicken Salad

1 skewer of Thai chicken
8 ounces salad mix
2 ounces Chinese egg noodle, fried
1/3 cup Spectrum Toasted Sesame Dressing (Organic and Fat Free)
1/4 cup red cabbage, shredded
1 tomato, cut into wedges
1 mandarin orange, cut into 6 slices
1 tablespoon House of Tsang: Bangkok Padang Peanut Sauce
1 tablespoon cilantro, finely chopped

Place chicken skewer on a clean, hot section of broiler and cook for
45 seconds. Turn skewer 1/4 and cook for an additional 45 seconds to
create diamond grill marks. Flip skewer and repeat process to a
minimum internal temperature of 156 degrees F.

Add salad greens, Chinese noodles and dressing to large mixing bowl
and mix gently, but thoroughly with a rubber spatula. Mound tossed
salad into service bowl creating as much height as possible. Evenly
distribute shredded red cabbage and tomatoes around the inside edge
of the bowl. Add mandarin orange slices evenly spaced on the rim of
the bowl. Place hot chicken from broiler in salad, slightly off-
center. Drizzle salad evenly with Peanut Sauce. Sprinkle entire
salad, including rim of the bowl, with chopped cilantro.

Chicken Skewers Marinade (for above recipe)
1/2 cup Kikkoman Soy Sauce
1 1/2 cups Orange Sesame Dressing
1 1/2 chicken breasts, sliced into 1 ounce strips
1 bamboo skewer

Combine ingredients in a mixing bowl and mix well with a wire whip.
Skewer chicken strips on bamboo skewer. Marinate chicken skewer for a
minimum of 2 hours. Remove chicken skewers and discard marinade.






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