Asian Chicken Salad
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia

4 boneless skinless chicken breast halves
1 1/2 cups teriyaki sauce
1/4 cup hoisin sauce
1/4 cup sesame seeds, toasted
6 Tbs oriental sesame oil
2 Tbs dry mustard
1/2 cup rice vinegar
2 cups vegetable oil (for deep frying)
1/2 package wonton skins, cut into 1/4-inch strips
1 1/2 oz thin rice-stick noodles (mai fun)
8 cups sliced iceberg lettuce
2 cups chopped fresh cilantro
1 pkg Japanese fish cake (6 1/2 oz), cut into strips (optional)
1/2 cup drained cucumbers from cucumber kimchi, sliced (optional)
5 green onions, sliced

Preheat oven to 375F. Line baking sheet with foil. Place chicken on sheet. Combine teriyaki sauce, hoisin sauce, sesame seeds, 3 tablespoons sesame oil and dry mustard in large bowl. Brush chicken with some of dressing. Add rice vinegar to remaining dressing; set aside. Bake chicken until just cooked through, about 15 minutes. Cool completely. Pour vegetable oil and remaining 3 tablespoons sesame oil into heavy large skillet and heat to 375F. Fry wonton strips in batches until crisp and golden, about 45 seconds. Drain wonton strips on paper towels. Fry rice-stick noodles in batches until noodles are puffed, turning once, about 15 seconds. Drain rice sticks on paper towels. Combine iceberg lettuce, cilantro, fish cake, cucumbers and green onions in large bowl. Shred chicken and add to bowl. Toss salad with enough dressing to coat. Mix in wonton strips and rice sticks just before serving. Pass remaining dressing separately.

Yield: 8 Servings