GOLDEN VALLEY, Minn.-- Macy's Regional Executive Chef Matt Collins dropped by our kitchen this morning to toss together one of the store's signature salads. Macy's is one of several local restaurants featured in the sixth annual Creative Corporate Catering Restaurant Delivery Showcase.
The event features menu selections from over thirty Twin Cities restaurants and bakeries with free samples of signature dishes and sweets along with food demonstrations.
The Restaurant Showcase takes place Wednesday, September 22 from 3-7 p.m. at The Metropolitan Ballroom, 5418 Wayzata Blvd. in Minneapolis. For more information, visit www.fallrestaurantshowcase.com.
Asian Chicken Pasta Salad
8 ounces Long Fusilli Pasta
2 Cups Cooked Chicken Breast
2 Cups Pea Pods, sliced on the diagonal, and blanched
4 Green onions, sliced
1 ½ Cups Mushrooms, sliced
½ Package Wontons, fried for the garnish
1 Cup Mandarin Oranges, for the garnish
2 T. Sesame Seeds, toasted, for the garnish
1 Egg yolk
1/4 Cup Sugar
1/4 Cup Soy Sauce
1/4 Cup Rice Wine Vinegar
1/4 tsp. White Pepper
2 T. Sesame Oil
1 Cup Vegetable Oil
In a large pot of boiling salted water (1 T. salt to 1 gallon of water to 1 pound of pasta) cook the pasta to al dente. Drain and cool. Hand tear chicken to bite size pieces. Then in a large mixing bowl toss together the chicken, pasta, peapods, green onions, and mushrooms. Chill.
In a blender or food processor add the egg yolk, sugar, soy sauce, rice wine vinegar and white pepper, process to combine, then with motor running slowly add sesame and vegetable oils. Dressing should be thick. Chill dressing. Then in a large mixing bowl toss salad with dressing. Chill.
Garnish the finished salad with the oranges, toasted sesame seeds, and the fried wontons.
Cut wontons into ¼ inch strips. Heat several inches of vegetable oil in a deep pan. When oil is hot, add wontons and fry until crisp, about 1 minute. Remove with a slotted spoon and drain on a paper towels. Hold at room temperature.
Serves 6 to 8.