Chicken: Oriental Chicken Pasta

Shared with me by: Dee S (friend)

From Dayton's Deli
This makes a large batch.
You can assemble half the ingredients at a time; save half the dressing and won ton strips.
Store leftover ingredients in refrigerator separately (not won ton strips)
and assemble another fresh batch the next day.

Ingredients

  • 1-1/4 lb. boneless, skinless chicken breast, cooked and julienne
  • 8 oz. fusilli pasta, cooked and drained
  • 11 oz. can mandarin oranges, drained
  • 1 (8 oz. pkg) fresh pea pods, blanched and halved lengthwise
  • 1 c. scallion onions (whites & greens), chopped
  • 1 c. sliced fresh mushrooms
  • won ton skins, optional
  • red pepper flakes, optional

Dressing

  • 1 egg yolk (small egg)
  • 3 Tbls Kikkoman low sodium soy sauce
  • 3 Tbls. white vinegar
  • 3 Tbls. white sugar
  • 1/4 t. pepper
  • 6 Tbls. sesame oil
  • 3/4 c. canola oil

Instructions

Dressing: In a sauce pan, combine yolk and soy sauce. Cook over very low heat (1-2 minutes), stirring constantly until mixture reaches 160 degrees F on thermometer (will get thick). Set pan in ice water to cool quickly or refrigerate.

To Blanch Pea Pods: Add pea pods to boiling water and cook for 1 minute. Drain and immediately put into a bowl of ice water; let sit for 2 more minutes. Drain and pat dry. Then cut them in half lengthwise before adding to salad.

Dressing:. In food processor or blender, combine yolk-soy mixture, vinegar, sugar and pepper; mix well. Slowly add both oils, mixing until incorporated. Set aside.

Assemble:. In a large bowl, combine pasta, mandarin oranges, chicken, pea pods, onions and mushrooms. Toss gently. Pour dressing, a little at a time, over mixture and toss to coat to desired consistency. Add salt and pepper to taste. Stir in a little red pepper flakes, if desired.

Won Tons: Before serving, prepare won ton skins. Slice won ton skins into 1/4-inch strips. Lay them out on a baking sheet. Baste each strip with a little olive oil to coat. Bake in oven at 350 degrees for about 7-9 minutes, or until browned and crispy. Store leftover won tons in an airtight container for leftovers.

Garnish salad with won ton strips to serve.

Refrigerate leftovers (without won ton strips). Add fresh won ton strips to leftovers.

NOTE: Makes 6-8 servings.