Ingredients Per Serving

• 6 oz. Poached Chicken Breast
• 4 oz. Peanut Sauce
• 2 1/2 cups Lettuce Mix
• 2 tblsp. Julienne Carrots
• 2 tblsp. Japanese Cucumber thinly sliced into moons
• 2 tblsp. Scallion Rings
• 2 tblsp. Chopped Cilantro
• 2 tblsp. Fried Peanuts chopped
• 1/2 tsp. Julienne Pickled Red Ginger
• 1/2 tsp. Julienne Fresh Pickled Ginger
• 2 tblsp. Pickled Red Cabbage Slaw
• 2 tblsp. Fried Egg Noodles

Directions

1. In a stainless steel bowl, toss the chicken and 2 ounces of Peanut Sauce to coat the chicken.
2. Add the lettuce mix, julienne carrots, cucumber moons, scallion rigs, and chopped cilantro. Toss. Add another 2 ounces of Peanut Sauce. Toss. Taste.
3. Don’t over-apply peanut dressing; the mix should not be “gloppy”.
4. Add chopped peanuts, julienne red pickled ginger, julienne fresh pickled ginger, and pickled red cabbage slaw. Toss.
5. Using a chilled salad bowl, mound in the center of the bowl.
6. Garnish with chopped peanuts, scallion rings, pickled red cabbage slaw and 2 tablespoons of fried egg noodles.

Peanut Sauce

• 3 oz Roasted Peanuts, chopped, unsalted
• 1 oz Canola Oil
• 1 Tb 100% Pure Sesame Oil
• 1 tsp Chili Oil
• 1 oz Kikkoman Soy Sauce
• 4 tsp oz Lime Juice FRESH
• 1 Tb Sugar

Emulsify all ingredients in a blender.