Asian Chicken Salad
ASIAN CHICKEN SALAD 1/2 pound fresh angel hair pasta, fried until golden, drained, broken into pieces Dressing, Whisk all together: 1-1/2 cups Hoisin sauce 3 ounces red wine vinegar 2 tablespoon minced fresh ginger 2 tablespoons Spicy Brown mustard 1/2 cup olive oil 2 tablespoons sesame oil Grilled Teriyaki Chicken: 4 (5 oz.) boneless, skinless chicken breasts 1/4 cup teriyaki sauce (I like to use Kikkoman) 1 1/3 teaspoons olive oil 1 teaspoon minced garlic 1 teaspoon minced fresh ginger Salad: 3/4 head iceberg lettuce, cored, rinsed, and cut into 1/8 inch wide strips 3/4 head romaine lettuce leaves, cut into 1/8 inch wide strips 1 cup shredded carrots 1/3 cup toasted sesame seeds 1/3 cup minced fresh cilantro 12 large basil leaves, cut into thin strips 1/3 cup thinly sliced scallions, (green and white parts) Fry angel hair pasta, set aside. Whisk dressing, set aside. Marinade and grill teriyaki chicken, set aside. In a large mixing bowl, combine the s...