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Cheesecake Factory's Luau Salad

Course Main Course
Cuisine Asian
Keyword chicken, salad
Total Time 45 minutes
Servings 4

Ingredients

Wonton crisps

  • ¾ cup granulated sugar
  • ¼ cup water
  • 2 tablespoon Sriracha
  • pinch of salt
  • ½ tablespoon cornstarch
  • 1 tablespoon water
  • oil for frying
  • 4 egg roll wrappers cut in half diagonally
  • 2 tablespoon white sesame seeds
  • 2 tablespoon black sesame seeds

Salad dressing

  • ½ cup balsamic vinaigrette
  • ¼ cup seasoned rice vinegar
  • ¼ cup granulated sugar
  • 1 teaspoon sesame oil
  • cup soy sauce
  • 1 tablespoon honey
  • 1 garlic clove
  • 1 shallot
  • 1 teaspoon black pepper
  • ¾ cup canola oil

Salad ingredients

  • 10 ounces mesclun salad mix
  • 1 lb grilled chicken breasts sliced into thin strips
  • 1 red bell pepper sliced into thin strips
  • 1 yellow bell pepper sliced into thin strips
  • 1 cup sugar snap peas blanched
  • 1 medium cucumber chopped
  • ½ small red onion chopped
  • 1 cup mango chopped

Garnish

  • ¼ cup macadamia nuts toasted and chopped
  • ½ cup thinly sliced carrots
  • 4 scallions thinly sliced

Instructions

  • Combine ¾ cup granulated sugar, ¼ cup water, 2 tablespoon 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 together ½ tablespoon cornstarch with 1 tablespoon water and add to the sauce. Cook for 2 more minutes or until thickened. Remove from heat and let cool.
  • Heat ⅓ cup frying oil in a deep saute pan over medium heat. When the oil reaches 350 degrees F, fry the egg roll wrappers, 2 at a time. Fry until golden brown, flip and fry until browned on the other side. Remove the wrappers from the oil and place on paper towels to drain the excess oil. Repeat with the remaining wrappers.
  • Brush the prepared sauce on the fried egg roll wrappers and sprinkle white and black sesame seeds on top.
  • Prepare the balsamic dressing. Blend together balsamic vinegar - black pepper. Slowly add canola oil while the blender is on, emulsifying the oil with the vinegar. Set aside.
  • Assemble the salads. Toss together salad greens, bell peppers, cucumber, red onion, mango, and chicken with salad dressing. Season with salt and pepper. 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.