Salad Recipes: Spicy Chicken by Recipe Cottage

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	Spicy Chicken

		Spicy Chicken Salad 1 serving 8 oz boneless chicken 1 Tbs oil 1 flour tortilla, deep-fried mixed salad greens Japanese Soba noodles or angel hair pasta, cooked and chilled cucumber daikon radish strips 2 -3 sprigs fresh cilantro 3 cucumber slices 3 tomato wedges 3 peeled orange segments 1/4 cup leeks, scallions or green onions, minced 1 clove garlic, minced 1 1/2 Tbs light salad oil 1/2 tsp salt 1 Tbs shoyu (soy sauce) 1 1/2 Tbs sherry 1/2 Tbs sugar white pepper to taste 1/4 tsp sesame oil 1 Tbs ginger, minced 1 Tbs cilantro, minced 2 small fresh red chili peppers Cut chicken into strips about 1/2 inch wide, by 1/4 inch thick by 1 1/2 inch long. Combine marinade ingredients and blend well. Before marinating chicken, remove 1 or 2 Tbs of marinade and set aside. Marinate chicken for 5-10 minutes, then remove from marinade and set aside. Cook soba noodles according to package directions, rinse in cold water, drain, add marinade you set aside earlier, mix well, then place in refrigerator for 20 to 30 minutes or until chilled. Deep fry tortilla until golden brown, then drain on paper towel and set aside. Prepare garnishes by thinly slicing with a potato peeler strips of cucumber, white daikon, and radishes or vegetables of your choice. Place the strips in ice water for a few minutes to crisp. Prepare sprigs of cilantro or Thai basil. Prepare salad greens. Prepare round slices of cucumber, tomato wedges and orange segments for placement around edge of plate. Quickly stir-fry chicken strips in 1 Tbs of oil in wok on high heat, for about 2 minutes. You don't want to overcook chicken and you want it to be hot when served. Build the salad by placing noodles, then chicken, then garnishes of your choice. Lastly, place the sprigs of cilantro or basil on top. Place the cucumber slices, tomato wedges and orange segments around edge of plate and enjoy with your choice of dressing.