Recipe: California Pizza Kitchen Oriental Chicken Salad

California Pizza Kitchen Oriental Chicken Salad
Source: The California Pizza Kitchen Cookbook

FRIED ANGEL HAIR:
vegetable oil for deep frying
1/2 pound fresh angel hair pasta

SWEET & SOUR DRESSING:
1 1/2 cups bottled hoisin sauce
3 ounces red wine vinegar
2 tablespoons minced fresh ginger
1 1/2 teaspoons bottled Vietnamese chili sauce
1/2 cup olive oil
2 tablespoons Asian toasted sesame oil

GRILLED TERIYAKI CHICKEN:
1/4 cup good-quality bottled teriyaki sauce, such as Kikkoman
1-1/3 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
4 (5-ounce each) boneless, skinless chicken breasts

FOR THE SALAD:
3/4 head iceberg lettuce, cored, rinsed, dried, and cut into 1/8" wide strips
3/4 head romaine lettuce leaves, separated and trimmed, rinsed, dried, and cut into 1/8" strips
1 cup shredded carrots
1/3 cup sesame seeds, toasted in a dry frying pan over low heat until golden brown, about 30 seconds
1/3 cup minced fresh cilantro
12 large fresh basil leaves, cut crosswise into thin strips
1 1/2 cups thinly sliced scallions (greens & whites)

TO MAKE THE FRIED ANGEL HAIR:
In a deep, heavy frying pan or deep-fryer, heat several inches of vegetable oil to a temperature of 375 degrees F on a deep-frying thermometer. Separate the strands of angel hair pasta and very carefully add them to the hot oil, submerging them with a wire or metal skimmer or slotted spoon. Fry the pasta until golden brown, about 30 seconds. Carefully lift it out with the skimmer or slotted spoon and transfer it to paper towels to drain and cool. When the angel hair is cool, use your fingers to break it into bite-size pieces. Store in an airtight container at room temperature until ready to use.

TO MAKE THE SWEET & SOUR DRESSING:
Put all the dressing ingredients except the two oils in a mixing bowl. Using a handheld electric mixer on slow speed or a whisk, stir to blend them. Then, mixing or whisking continuously, slowly pour in the olive and sesame oils, stirring until thoroughly blended. Cover with plastic wrap and refrigerate.

TO MAKE THE GRILLED TERIYAKI CHICKEN:
Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the teriyaki sauce, olive oil, garlic, and ginger. Turn the chicken breasts in this marinade and leave them to marinate at room temperature for 10 minutes. Grill or broil the chicken breasts until cooked through, 5-6 minutes per side. Chill thoroughly in the refrigerator, then cut crosswise into 1/4 inch strips. Cover and refrigerate.

TO MAKE THE SALAD:
In a large mixing bowl, combine the iceberg and romaine lettuces, carrots, toasted sesame seeds, cilantro, and basil. Add the Fried Angel Hair, 1 cup of the scallions and all but 1/4 cup of the dressing. Toss well with salad servers. Transfer the salad mixture to chilled serving plates. Distribute the Grilled Teriyaki Chicken slices on top of each salad, drizzle with the remaining dressing, and garnish with the remaining scallions.