ORIENTAL CHICKEN SALAD

ORIENTAL 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 salad ingredients. Toss with dressing, reserving 1/4 cup dressing on the side. Slice chicken and arrange on top of salad. Add the Fried Angel Hair. Drizzle with the remaining dressing.