Houlihan's Asian Chicken Salad

Houlihan's Bar and Restaurant Recipe

Serves 4-6

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 won ton strips

In a medium bowl, whisk together the 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 the sauce. Whisk together until it comes to a low boil. Add the chicken. Cook 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.

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.