Shredded Thai Chicken Salad with Spicy Lemon-Soy Dressing

Yield: 24 servings

Soy sauce 2 cups
Canola oil 1 cup
Fresh lemon juice 1/2 cup
Fresh lime juice 1/2 cup
Thai fish sauce 1/2 cup
Sugar 6 Tbsp.
Asian toasted sesame oil 1/4 cup
Ginger, peeled, finely minced 3 1/2 oz.
Chili garlic sauce 4 tsp.
Poached chicken breasts 4 lb.
English cucumbers, julienned 2 lb.
Mangoes, peeled, julienned 1 1/2 lb.
Jicama, peeled, julienned 1 1/4 lb.
Carrots, peeled, julienned 12 oz.
Mixed greens 6 lb.
Tomatoes, diced 1 1/2 lb.
Green onions, julienned 6 oz.
Black sesame seeds, toasted 3 1/2 oz.
Fried wonton strips as needed
Cilantro sprigs 24


  1. To make dressing, whisk together first nine ingredients.
  2. In bowl, toss chicken, cucumbers, mangoes, jicama and carrots; cover and refrigerate.
  3. For each serving, put 4 oz. greens on plate. In bowl, toss 1 1/3 cups (about 6 oz.) chicken mixture with 2 tbsp. dressing; portion on greens. Sprinkle with 1 oz. tomatoes and 1/4 oz. green onions. Drizzle with about 1 tbsp. dressing. Garnish with 1 tbsp. sesame seeds, wonton strips and a cilantro sprig.