Chinois Chicken Salad with Mandarin Oranges in Sesame Miso Ginger Vinaigrette

A simple flavorful Summer Salad

I had Chinois Chicken Salad at Wolfgang Puck Bistro. That's the restaurant of choice when friendsand I g to Universal City Walk.

The taste I have experienced is something I crave from time to time.

It was a delicious combination of flavors and ingredients.

In my recipe, I had to edit some ingredients,

 because my daughter is allergic to nuts, and my children simply does not like mustard.

Since I like my napa cabbage cook, I had to substitute that one too.

I always say my children are picky eaters, geez I wonder where they got that from? :)

Ingredients:

For the Salad:

2 grilled/roasted chicken breast

6 oz. of Spring Mix Salad

1 tbsp fresh dill

2 cans Mandarin oranges

2 tbsp sesame seeds, toasted

1/4 cup slivered almonds, toasted (optional)

4-6 wonton wrappers, juliened and fried until golden brown

or

2 oz LaChoy Rice Noodles

For the Dressing:

3 tbsp olive oil

2 tbsp sesame oil

1/4 cup rice wine vinegar

1 tsp miso paste

1 garlic clove, grated

1 tsp ginger, grated

1 tsp soy sauce

1 1/2 tbsp honey

salt and freshly ground pepper to taste

Directions:

 

• In a blender, place all ingredients except for olive oil.
• Blend until smooth.
• Add olive oil slowly until blended.
• Refrigerate until ready to serve.

Note:

• Taste, and adjust seasonings.
• You can replace spring mix, with 1 cup romaine or iceberg, with 1 medium head napa cabbage, add 1 cup of radicchio, and 1/2 cup juliened carrots.
• If you can't find wonton wrappers, you can fry rice noodles
• I didn't want to bother frying in this hot weather, so I bought the already made La Choy Rice Noodles.