I am trying to find a recipe for Rumbi Island Grills South Seas Chicken Salad. If you haven't eaten there, you should go and try it. The South Seas is my favorite there-this recipe is just a close second...I think, I haven't tried it yet, but mainly copied it down for the Asian dressing. The South Seas has romaine lettuce mix, chicken breast, julienne carrots, mandarin oranges, scallions, cilantro, teriyaki noodles, sliced almonds, wonton strips, and Asian dressing. If you know of a better dressing that would be similar, please let me know.
2 Tbsp. brown sugar
2 tsp. soy sauce
1 Tbsp. sesame oil (optional)
1/4 cup vegetable oil
3 Tbsp. rice vinegar
1 (8 oz.) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded (or grilled and chopped)
3 green onions, chopped
1 tablespoon sesame seeds, toasted
Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time.
As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles.
Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
Servings: 6
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1 comment:
It's easy to make your own wonton wrappers. This recipe yields about 24 wonton wrappers.
Prep Time: 1 hours, 00 minutes
Ingredients:
* 1 egg
* 3/4 teaspoon salt
* 2 cups all-purpose flour
* 1/3 to 1/2 cup water
as needed
* Extra flour as needed
Preparation:
Lightly beat the egg with the salt. Add 1/4 cup water.
Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry).
Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store in a plastic bag in the refrigerator or freezer until ready to use.
This recipe worked perfectly for me. I did modify a few things. I ended up using (probably) close to 1/2 cup of water. The dough was still very, very dry and unkneadable. Much dryer than you would think it should be. I left it covered for 15 minutes, then kneaded it (by which time it had relaxed a bit), then left it for another half hour (covered).
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