Copycat Houlihans Asian Chicken Salad Recipes

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HOULIHAN'S RESTAURANT & BAR ASIAN CHICKEN SALAD RECIPE



Houlihan's Restaurant & Bar Asian Chicken Salad Recipe image

Make our Houlihan's Restaurant & Bar Asian Chicken Salad Recipe at home. With our Secret Restaurant Recipe your Asian Chicken Salad will taste just like Houlihan's.

Provided by Mark

Categories     Lunch     Main Course     Salad

Time 28m

Number Of Ingredients 15

1/2 cup Soy Sauce
1/2 cup Rice Vinegar
1/4 cup Brown Sugar
3 tablespoons Sesame Oil
1 teaspoons Ginger
2 teaspoons minced Garlic
3 Green Onions (chopped)
1/2 teaspoon Chili Paste
2 tablespoons Corn Starch
1 pound Chicken Breast Tenderloins (cut into bite-sized pieces)
Napa Cabbage
Romaine Lettuce
Shredded Carrots
Bush's Great Northern Beans (rinsed, drained and cooked)
Fried Wonton Strips

Steps:

  • In a medium bowl, add soy sauce, rice vinegar, brown sugar, sesame oil, ginger, minced garlic, onions, chili paste and corn starch. Whisk to mix well.
  • Place a skillet over medium heat. Add prepared sauce. Cook and whisk together until it comes to a low boil.
  • Add chicken. Cook, turning chicken to coat and cook evenly, for about 8 minutes, or until sauce has thickened as a glaze for the chicken and chicken pieces are cooked all the way through. Remove from heat.
  • In the bottom of a large bowl or plate, layer Napa cabbage, romaine lettuce and shredded carrots.
  • Add a generous spoonful of beans and chicken, drizzling cooking sauce over the beans.
  • Top with fried wonton strips.
  • Serve immediately.

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  • In a medium bowl, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, ginger, minced garlic, onions, chili paste and corn starch.
  • Heat a skillet over medium heat and add sauce. Whisk together until it comes to a low boil. Add chicken.
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  • To assemble the salad, layer Napa cabbage, romaine lettuce and shredded carrots in the bottom of a bowl. Add a generous spoonful of beans and chicken, drizzling the sauce over the beans. Top with fried won ton strips and serve.


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