Thai Crunch Salad with Honey Lime Mustard Dressing

1/2 cup     Italian dressing
1/2 cup    Caesar dressing
1    chicken breast
1/4 cup     shredded Napa cabbage
1/4 cup     red cabbage
1/8 cup    julienne cucumbers
1/8 cup     julianne carrots
1/8 cup    scallions
1/8 cup     edamame
as needed     fried wonton strips
as needed    peanuts
to taste    cilantro
as needed    honey lime mustard dressing
as needed     fried rice noodles
1    edible orchid

Procedure:

• Combine dressings and marinate chicken breast for at least 30 minutes, then grill.
• Toss cabbages, cucumbers, carrots, scallions, edamame, wonton strips, peanuts and cilantro with honey lime mustard dressing (see below).
• Top with sliced grilled chicken breast
• Finish salad off with a topping of fried rice noodles for garnish and an edible orchid

Chef’s Note: Can be serve with a side of Thai peanut dressing.

Honey Lime Mustard Dressing

½ tbsp.     sesame oil
1 tbsp.    Dijon mustard
¼ cup     red wine vinegar
1 tbsp.     honey
2 tsp.     ground coriander seed
½ tsp.     curry powder
Juice and zest of two limes
½ cup     chopped cilantro
¾ cup     olive oil

Procedure:

• Mix all ingredients except the cilantro and the oil. Slowly add the oil until emulsified. Fold in the cilantro and season with salt and pepper.

Recipe by Daniel Vallone, Executive Chef, Tam-O-Shanter Country Club, West Bloomfield, Mich.