Rhodes' Famous Barbecued
Chicken Salad
with Roasted Cashews and Chinese Greens
MARINADE: 1 cup Hoisin sauce 1/3 cup ketchup 1/4 cup sugar 1/4 cup sherry 1/2 cup soy sauce 2 cloves garlic, minced 1/2 cup ground ginger 1/3 cup water |
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| 3
whole chicken breasts,
bones removed, skin left on and cut in half lengthwise ADD all ingredients except chicken to medium sized bowl; whisk together. ADD chicken; marinate at least 6 hours or overnight in fridge.PREHEAT oven to 400 ° F. DRAIN chicken (Marinade can be reserved and used again). Place chicken in roasting pan; bake 10 min., turning once after 5 min. Cool. |
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DRESSING: 1 egg 1/3 cup red wine vinegar 1/2 tsp. Salt pinch of black pepper 1/3 cup sesame seed oil 1 cup vegetable oil |
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| BEAT together egg, vinegar, salt and pepper with beaters or in food processor until well blended. Combine oils; slowly drizzle into egg mixture, beating constantly until thick. Set dressing aside. | ||
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To assemble 1.5 heads of Chinese cabbage 1 cup cashews, coarsely chopped 2 cups bean sprouts 18 orange segments (garnish) 3 green onions, chopped (garnish) Cut cabbage into thin shreds Roast cashews in 350F over 6 min. CUT each chicken breast half into slices; place on one half of plate. Arrange salad on other half. Garnish with 3 orange segments and a sprinkle of green onions. TOSS together cabbage, cashews, bean sprouts and salad dressing in large bowl just before serving. Yield 6 servings. |
