Asian Barbecue Chicken Salad

prep time:: 1 hr

Makes 4 servings

From Bon Appétit. A barbecue-style sauce made with hoisin (a sweet-spicy Chinese sauce), soy sauce, and chopped ginger gives this salad its exotic flavor.

ingredients

POPPY SEED DRESSING

1/4 cup sugar
1/4 cup unseasoned rice vinegar
1/4 cup chopped onion
3/4 teaspoon dry mustard powder
1/2 cup canola oil
1 1/2 teaspoons poppy seeds

ASIAN BARBECUE SAUCE

1/3 cup hoisin sauce*
1/4 cup olive oil
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1/4 teaspoon dried crushed red pepper
Available in the Asian food section of many supermarkets or at Asian markets.

CROUTONS

1 tablespoon butter
1/2 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup 1/3-inch cubes crustless day-old bread

SALAD

4 6- to 7-ounce skinless boneless chicken breast halves
8 cups chopped romaine lettuce (about 1 large head)
6 plum tomatoes, quartered lengthwise
1 tablespoon sesame seeds, toasted

directions

FOR POPPY SEED DRESSING: Whisk sugar, rice vinegar, onion and mustard powder in a small bowl to blend. Gradually whisk in oil. Stir in poppy seeds. Season to taste with salt and pepper. (Can be made 1 week ahead. Cover and refrigerate.)

FOR ASIAN BARBECUE SAUCE: Whisk hoisin sauce, oil, honey, soy sauce, ginger, garlic and crushed red pepper in a small bowl to blend. (Can be made 1 day ahead. Cover and chill.)

FOR CROUTONS: Melt butter in heavy medium skillet over medium heat. Add garlic, basil and oregano and stir 1 minute. Add bread cubes and toss to coat. Sprinkle with salt and pepper. Sauté until croutons are golden, about 12 minutes. Transfer to plate to cool. (Can be made 3 hours ahead. Let stand at room temperature.)

1
FOR SALAD: Prepare barbecue (medium-high heat). Sprinkle chicken with salt and pepper; brush with oil. Grill chicken until cooked through, about 5 minutes per side. Brush chicken with some Asian barbecue sauce. Grill 1 minutes longer per side. Transfer chicken to work surface; let stand 5 minutes. Cut crosswise into 1/2-inch-thick strips.
2
Place lettuce and croutons in large bowl. Toss with 1/2 cup dressing. Divide lettuce mixture among 4 plates. Garnish with tomatoes and grilled chicken strips. Drizzle chicken with barbecue sauce. Sprinkle with sesame seeds and serve.

notes

Laura wowed us with this salad in the spring of 2007 in a marvelous meal on her patio. Accompanied by amazing pot stickers, David's iPod and great wine.

Source: Laura