Ingredients

2 chicken breasts, bone-in with skin
Salt
Freshly ground black pepper
2 tablespoons peanut oil
1 head Napa cabbage
1 head romaine lettuce
1 head radicchio
Chinese Vinaigrette, recipe follows
Fried Springroll Baskets and Strips, recipe follows
1 cup chopped roasted peanuts
Cilantro sprigs

Lime wedges

Instructions

Preheat the oven to 450 degrees F.
Season the chicken breast on both sides with salt and pepper. Heat a large saute pan over
high heat. When the pan is hot, add the oil and heat to almost smoking. Add the chicken,
skin side down and cook for 4 minutes. The skin should be golden brown. Turn the chicken
over and place in the oven. Roast until the chicken is just cooked through and the juices
run clear, about 15 to 20 minutes.

While the chicken is in the oven, prepare the greens. Fill a very large bowl halfway full
with ice water. Quarter the Napa cabbage lengthwise and remove the core. Thinly slice the
cabbage widthwise and place in the ice water. Repeat this same process for the radicchio.
Halve the romaine lettuce lengthwise and then thinly slice. Add to the water. Mix all of
the greens well in the ice water and let sit for about 5 minutes. Drain. Place in a clean
kitchen towel and dry well. Be careful not to bruise the greens. Refrigerate.

Remove the chicken from the oven and cool enough to handle. Remove the skin and slice the
chicken. Discard the skin and bones. Roughly chop the sliced chicken and place in a large

bowl. The chicken should still be warm. Add some of the vinaigrette and toss well. Add the
greens and a little more vinaigrette and toss until everything is well coated.

Place a small mound of greens on 4 plates. Top each mound with a spring roll basket and
lightly press to stabilize. Fill the baskets with more of the salad. Top with some of the
fried springroll strips, a sprig of cilantro, peanuts, and a lime wedge. Chinese
Mustard Vinaigrette:
*1 egg yolk
2 teaspoons dry Chinese mustard
1/4 cup rice wine vinegar
1 teaspoon soy sauce
2 tablespoons light sesame oil
3 tablespoons peanut oil
Salt
Freshly ground black pepper
1 1/2 tablespoons honey Place all of the vinaigrette ingredients in a blender

and blend until smooth. Correct the seasonings. Refrigerate until ready to
use. Fried Springroll Baskets and Strips:
6 large square eggroll wrappers
Peanut oil Heat a deep fryer to 375 degrees F. Or fill a deep pot halfway full
with oil and heat to 375 degrees F.

Roll up 2 of the egg roll wrappers and julienne. Set aside. Place 1 of the remaining
wrappers in the hot oil for 5 seconds to soften. Then, carefully push the center of the
wrapper down with a ladle. Fry just until the oil stops sizzling, about 15 to 30 seconds.
The basket should be golden brown. Remove with tongs to a paper towel lined plate to
drain. Repeat with the remaining 3 wrappers. Once all of the baskets are made, add the
julienne strips and fry just until the oil stops sizzling and the strips are golden brown,
about 30 seconds. Remove with a slotted spoon and drain on paper towels.