Sweet Tart Ginger Chicken Salad Pf Chang Food

GINGER CHICKEN SALAD SUPREME

Steps:

• Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.

GINGER SWEET AND SOUR CHICKEN

Steps:

• Microwave the lime in a small bowl and set aside until it is just cool enough to handle. In a small bowl, create a slurry by gradually whisking 2 tablespoons water into the cornstarch. Through the feed tube of a running blender add, 1 at a time, the vinegar, chile pepper, garlic, ginger, salt, black pepper, and sugar. Then squeeze the lime from the micro-waved lime through the feed tube into the mixture. Then, leaving the blender running, add the slurry to the sauce, and pour the olive oil in a slow thin stream.
• Heat the oil in the deep-fryer to 375 degrees F, or as directed by the manufacturer's instructions for similar foods.
• Season the flour with salt and pepper and dredge the chicken strips, allowing any excess flour to fall away. Deep-fry the chicken and drain on paper towels.
• Serve with sweet and sour sauce.

SWEET & TART GINGER CHICKEN SALAD (PF CHANG)

Steps:

• 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 julienned 2" 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 (muscle) into thin slices mimicking the vegetables/lettuces. Place all ingredients into a bowl and mix 2 ½ ounces of the vinaigrette into the mixture until evenly dressed. Season with salt and pepper to taste.

SWEET & TART CREAMY FRUIT SALAD

Steps:

• In a small mixing bowl, whisk together the light sour cream, lime juice and Splenda until creamy and well-blended.
• Add the crushed pineapple and the mandarin orange slices to the sour cream mixture and wisk again; the orange slices will probably break up a bit while you wisk them, which is fine.
• Set the sour cream mixture in the refrigerator to chill.
• Core and slice the granny smith and fuji apples into bite-sized chunks and place them in a large bowl.
• Add the chilled sour cream dressing to the sliced apples and stir well, until all of the apple chunks are well-coated with dressing.
• Sprinkle 1 teaspoons to 1 tablespoons of each of the toasted almonds and pecans on top of each serving immediately before eating (you can stir the nuts into the salad if you want to; I sprinkle mine on top immediately before serving so they stay extra crunchy).
• This salad keeps well covered in the refrigerator for a few days; just remember to stir well right before each time you serve it.

LEMON GINGER CHICKEN SALAD

Steps:

• Prepare vegetables and combine with all other ingredients. Enjoy as a sandwich or on a bed of lettuce.