Chicken Salad with Hoisin Sauce

Ingredients

• 12 wonton skins, cut into 1/8-inch strips, separated
• 1/2 pound snow peas, ends trimmed and strings removed
• 1 pound chicken cutlets
• Togarashi or Asian seasoning
• Freshly ground black pepper
• 2 tablespoons vegetable oil
• 4 cups shredded Napa or other green cabbage
• 1/2 cup thinly sliced red onions
• 1 tablespoon chopped mint leaves
• 1 tablespoon chopped cilantro leaves
• Hoisin Dressing, recipe follows
• Green onions, sliced on bias, garnish
• 1 tablespoon lightly toasted sesame seeds, garnish

Directions

Preheat the oven to 375 degrees F.

Spread the wonton strips on a baking sheet and bake for 5 minutes. Remove from the oven and toss to separate. Continue baking until light brown and crisp, about 8 minutes. Let cool.

In a small saucepan of boiling salted water, blanch the snow peas until tender, about 1 minute. Shock in ice water and pat dry.

Season the chicken cutlets with togarashi or Asian seasoning and pepper on both sides. Heat a large saute pan over medium-high heat. When the pan is hot, add the oil and heat. Add the chicken cutlets, in batches if necessary, and cook for 1 minute on each side, or until just cooked through. Remove from the pan and set aside while you prepare the salad.

In a large bowl, combine the cabbage, snow peas, red onions, mint and cilantro in a large bowl.

Cut the chicken into strips.

Toss the cabbage mixture with 1/2 cup of the hoisin dressing, and divide mixture between 4 plates. Arrange the sliced chicken on the salad and drizzle with remaining 1/2 cup dressing. Garnish with wonton strips, green onions, and sesame seeds.

Hoisin Dressing:

1/2 cup hoisin sauce

1/4 cup rice vinegar

2 tablespoons sesame oil

2 teaspoons soy sauce

1 teaspoon minced garlic

1/2 teaspoon red pepper flakes

In a small bowl, combine the ingredients and whisk well to blend. (Will keep in an airtight container, refrigerated, for up to 5 days.)

Yield: 1 cup