P.F. Chang's Peanut Chicken Salad
ready in: under 30 minutes
recipe id: 101413
6 ounces poached chicken breast
4 ounces peanut sauce
2 1/2 cups lettuce mix
2 tablespoons julienne carrots
2 tablespoons japanese cucumber thinly sliced into moons
2 tablespoons scallion rings
2 tablespoons chopped cilantro
2 tablespoons fried peanuts chopped
1/2 teaspoon julienne pickled red ginger
1/2 teaspoon julienne fresh pickled ginger
2 tablespoons pickled red cabbage slaw
2 tablespoons fried egg noodles
In a stainless steel bowl, toss the chicken and half of peanut sauce to coat the chicken.
Add the lettuce mix, julienne carrots, cucumber moons, scallion rigs, and chopped cilantro. Toss. Add rest of peanut sauce. Toss. Taste.
Don't over-apply peanut dressing; the mix should not be "gloppy".
Add chopped peanuts, julienne red pickled ginger, julienne fresh pickled ginger, and pickled red cabbage slaw. Toss.
Using a chilled salad bowl, mound in the center of the bowl.
Garnish with chopped peanuts, scallion rings, pickled red cabbage slaw and fried egg noodles.
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