INGREDIENTS:Szechuan Plum Dressing:
2 cups prepared plum sauce
¼ cup coarsely chopped cilantro leaves
¼ cup Thai sweet chili sauce (for chicken)
1/3 cup Kikkoman Lite Soy Sauce
¼ cup water
3 Tbsp. rice vinegar
2 Tbsp. toasted sesame seeds
2 Tbsp. Vietnamese chili garlic sauce
1 Tbsp. sesame oil
1 tsp. minced garlic
1 tsp. grated or minced fresh ginger
4 lbs. chopped (½-inch) tomatoes
3 lbs. chopped (½-inch) iceberg lettuce
3 lbs. thinly sliced green cabbage
1 lb., 4 oz. chopped green onions
12 oz. mixed baby greens
8 oz. thinly sliced red bell pepper
4 lbs., 8 oz. chopped (½-inch)
grilled boneless skinless chicken breasts
as needed fried rice noodles (recipe follows)
as needed, fried won ton strips (recipe follows)
7 oz. chopped peanuts
3 oz. coarsely chopped fresh cilantro leaves
2 Tbsp. toasted sesame seedsDIRECTIONS:Szechuan Plum Dressing:
In bowl, combine all ingredients for dressing. Mix until blended. Yields 3 cups.
In large bowl, combine tomatoes, lettuce, cabbage, green onions, baby greens and bell pepper; cover and refrigerate if made ahead.
For each serving, combine 3 cups salad mixture, ½ cup chicken and 1 cup fried rice noodles; toss lightly to combine. Drizzle with 1 ounce Szechuan plum dressing; toss to coat. Garnish with ½ cup fried won ton strips, 1 Tbsp. peanuts, cilantro and sesame seeds. Serve immediately.
For fried rice noodles: In small batches, deep-fry 9 ounces of dried rice noodles in hot (375°F) oil until puffed, but not browned. Remove and drain. Yields 24 cups.
For fried won ton strips: Cut 12 ounces won ton wrappers into thin strips (1/8-inch). Deep-fry in hot (375°F) oil until golden brown. Remove and drain. (Yields 12 cups.)SERVINGS:24 servings, 3 cups eachPHOTO CREDIT:Photo Credit: KIKKOMAN INTERNATIONAL INC.