P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."

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Ginger Chicken Salad


GINGER CHICKEN SALAD
PF Chang's China Bistro Copycat Recipe

8 ounces chicken breasts
soy bean oil
salt and pepper, to taste
1 ounce green cabbage
1 ounce red cabbage
6 ounces romaine lettuce
1 ounce carrot
1 ounce Japanese cucumber
2 tablespoons ginger, minced
1 tablespoon low sodium soy sauce
2 tablespoons lime juice
1 tablespoon rice vinegar
1 tablespoon agave nectar
2 tablespoons mayonnaise
1/4 teaspoon sesame oil

Cut the chicken breast in half lengthwise and lightly rub with vegetable or soy bean oil. Season with salt and pepper and either grill or pan sear for about 4 minutes on each side. Remove and let stand while mixing salad.

Take all cabbages, lettuce and vegetables and cut them into small julienne 2 inch matchsticks.
Take the ginger, soy, lime juice, vinegar, Agave syrup and mayonnaise and mix together in a bowl. Place the vinaigrette mixture to the side.

Cut the chicken against the grain into thin slices mimicking the vegetables and lettuce. Place all ingredients into a bowl and mix 2 1/2 ounces of the vinaigrette into the mixture until evenly dressed. Season with salt and pepper to taste. Serves 4.

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