Cheesecake Factory Luau Salad
Servings 4
Ingredients
Wonton crisps
- 6 tablespoons granulated sugar
- 2 tablespoons water plus 2 teaspoons divided
- 1 tablespoon Sriracha
- pinch of salt
- 1 teaspoon cornstarch
- oil for frying
- 8 egg roll wrappers
- 2 tablespoons toasted sesame seeds
Salad dressing
- ¼ cup balsamic vinaigrette
- 2 ½ tablespoons soy sauce
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons granulated sugar
- ½ tablespoon honey
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
- 1 garlic clove roughly chopped
- 1 small shallot roughly chopped
- 6 tablespoons olive oil
Salad ingredients
- 10 ounces mesclun salad mix
- 1 pound cooked chicken sliced into thin strips
- 1 medium red bell pepper sliced into thin strips
- 1 medium yellow bell pepper sliced into thin strips
- 1 medium mango sliced
- 1 cup sugar snap peas blanched
- 1 medium cucumber chopped
- ½ small red onion chopped
Garnish
- ½ cup thinly sliced carrots
- ¼ cup chopped macadamia nuts
- 4 scallions chopped
Instructions
- Combine granulated sugar, 2 tablespoons of water, Sriracha, and a pinch of salt in a medium sauce pot. Bring to a boil over medium heat. Reduce to a simmer and cook until the sugar has dissolved, stirring frequently. Mix cornstarch with 2 teaspoons of water in a small bowl and add to the sauce. Simmer for 2 more minutes or until slightly thickened. Remove from heat and let cool.
- Heat enough frying oil in a deep saute pan over medium heat until it comes up 1 inch along the sides of the pan. When the oil reaches 350 degrees F, add egg roll wrapper. Fry until golden brown, flip, and fry until browned on the other side. Remove the wrapper from the oil and place it on a wire rack to drain the excess oil. Repeat with the remaining wrappers.
- Brush the prepared sauce on the fried egg roll wrappers and sprinkle sesame seeds on top. Set aside.
- Prepare the balsamic dressing. Blend balsamic vinegar, soy sauce, rice vinegar, sugar, honey, sesame oil, pepper, garlic, and shallot until smooth. Slowly add oil while the blender is on, emulsifying the oil with the vinegar.
- Assemble the salads. Toss together salad greens, bell peppers, cucumber, red onion, mango, and chicken with salad dressing. Plate a small portion of the salad on each of the four plates. Place a wonton crisp on top, followed by more salad and another wonton crisp. Garnish with macadamia nuts, carrots, and green onions. Serve immediately.
Video
Notes
I used roasted chicken, but you can use rotisserie chicken, pulled chicken, or any other leftover cooked chicken.
