Thursday, July 9, 2015: Asian Chicken Salad and Rice Paper Chicken Roll by Chef Lori Hashimoto


Asian Chicken Salad

Serving size: 4

10 won ton skins cut into strips and fried (may substitute for store bought crispy noodles)

1/4 cup roasted salted pistachios

1 pound shredded rotiessee chicken

2 cups head of white cabbage shredded

2 cups head of red cabbage shredded

1 medium carrot, shredded

1 scallion, chopped thin


3 tbsp. orange juice

3 tbsp. rice vinegar

5 tsp. soy sauce

5 tsp. sugar

3/4 tsp. sesame oil

Prepare all salad components and mix together do not mix chicken or won ton chips, if needed place in the refrigerator for 1-2 hours to chill.  In a small bowl combine dressing ingredients and mix together, place in the refrigerator to chill.  Once all the ingredients are chilled place salad into the bowl toss add chicken, dressing and sprinkle with crispy won ton chips enjoy.

Rice Paper chicken roll

Serving size: 4 makes 8 rolls

2 ounces shirataki noodles cooked, drained and chilled

8 rice wrappers (8.5 inch diameter)

4-5 pieces thai basil

3 1/2 cups organic mixed greens

1 pound rotiessere chicken shredded

Fill a medium size sauce pan with water 3/4 of the way bring to a boil and cook the shirataki noodles for 3-5 minutes until translucent drain and chill

Fill a medium size bowl with warm water and place a wrapper in for 30 seconds until it becomes soft, place on a flat surface place organic greens, noodles, basil and chicken into the wrapper and fold inward and fold tightly into a roll. Enjoy.