Chinese Chicken Salad with Spiced Pecans

Created by Executive Chef Dean La Russa
Classic Residence by Hyatt in Palo Alto
Serves 2

• 1 ounce rice stick noodles
• 1/2 tablespoon canola oil
• 2 ounces pecan halves
• 2 tablespoons melted butter
• 1 tablespoon brown sugar
• pinch cinnamon
• pinch cayenne pepper
• 1 tablespoon low sodium soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon sesame oil
• pinch garlic—chopped
• pinch sugar
• 2 each chicken breast, no skin, no bone, R-T-C—grilled
• 1/4 head radicchio—Traviso
• 1/4 head napa cabbage
• 1/4 each red bell pepper
• 1/4 each yellow bell pepper
• 1 teaspoon sesame seeds—black
• 1 teaspoon sesame seeds—white
• 4 sprigs cilantro leaves—whole

1. Fry rice stick noodles in canola oil until puffy and white.
2. Drain on a paper towel and set aside.
3. Prepare spiced pecans by combining melted butter with sugar, cinnamon and cayenne pepper.
4. Toss pecans in butter mixture.
5. Place coated pecans on a cookie sheet and toast in a 350°F oven until slightly brown. Cool.
6. Prepare salad dressing by combining soy sauce and vinegar.
7. Whisk oil, add garlic and sugar. Set aside.
8. Thinly slice chicken breasts and place in a medium bowl.
9. Using a sharp chef's knife, finely shave the cabbage, radicchio and peppers.
10. Combine salad dressing mixture with the sliced chicken and toss.
11. Place salad on the plate and garnish with fried noodles, pecans, sesame seeds and cilantro sprigs.