Asian Chicken Salad Recipe from Planet Hollywood
3 cups mix of julienned napa cabbage, red cabbage, green cabbage, shredded carrot, mixed field greens and 1-by-2-inch strips of romaine and iceberg lettuces, chilled
2 ounces sprouts (see note)
7 ounces cooked chicken, cut into small strips
1 teaspoon sesame seeds
Salt and pepper to taste
1 ounce fried noodles
4 1/2 ounces ginger mustard dressing (see note)
Yield: 2 servings
Place salad mixture and chicken in a large bowl. Ladle 4 1/2 ounces ginger mustard dressing around edge of greens, being careful not to pour dressing on to greens. Season greens with salt and pepper. Carefully toss greens to lightly coat with dressing.
Place mixture on plates, building as much height as possible. Place crispy noodles on top of salad. Sprinkle with sesame seeds.
Recipe note: The restaurant uses daikon sprouts.
How to make ginger mustard dressing:
In a mixing bowl, combine 1/4 teaspoon Coleman's mustard and a drop or two of water to make a paste. Add 4 ounces honey, 2 tablespoons rice wine vinegar, 1 tablespoon soy sauce, 1 tablespoon crushed garlic cloves, 1/8 cup peeled and chopped fresh ginger, 1 tablespoon Dijon mustard and 2 egg yolks.
Blend until mixture is smooth and thoroughly mixed. While mixing, drizzle in 1 teaspoon sesame oil and 31/2 cups peanut oil.
When mixture is emulsified, season with a pinch of kosher salt and pinch of white pepper.
Chill until ready to use.