-
1
Preheat the oven to 450 degrees F.
-
2
Season the chicken breast on both sides with salt and pepper.
-
3
Heat a large saute pan over high heat.
-
4
When the pan is hot, add the oil and heat to almost smoking.
-
5
Add the chicken, skin side down and cook for 4 minutes.
-
6
The skin should be golden brown.
-
7
Turn the chicken over and place in the oven.
-
8
Roast until the chicken is just cooked through and the juices run clear, about 15 to 20 minutes.
-
9
While the chicken is in the oven, prepare the greens.
-
10
Fill a very large bowl halfway full with ice water.
-
11
Quarter the Napa cabbage lengthwise and remove the core.
-
12
Thinly slice the cabbage widthwise and place in the ice water.
-
13
Repeat this same process for the radicchio.
-
14
Halve the romaine lettuce lengthwise and then thinly slice.
-
15
Add to the water.
-
16
Mix all of the greens well in the ice water and let sit for about 5 minutes.
-
17
Drain.
-
18
Place in a clean kitchen towel and dry well.
-
19
Be careful not to bruise the greens.
-
20
Refrigerate.
-
21
Remove the chicken from the oven and cool enough to handle.
-
22
Remove the skin and slice the chicken.
-
23
Discard the skin and bones.
-
24
Roughly chop the sliced chicken and place in a large bowl.
-
25
The chicken should still be warm.
-
26
Add some of the vinaigrette and toss well.
-
27
Add the greens and a little more vinaigrette and toss until everything is well coated.
-
28
Place a small mound of greens on 4 plates.
-
29
Top each mound with a spring roll basket and lightly press to stabilize.
-
30
Fill the baskets with more of the salad.
-
31
Top with some of the fried springroll strips, a sprig of cilantro, peanuts, and a lime wedge.
-
32
Place all of the vinaigrette ingredients in a blender and blend until smooth.
-
33
Correct the seasonings.
-
34
Refrigerate until ready to use.
-
35
Heat a deep fryer to 375 degrees F. Or fill a deep pot halfway full with oil and heat to 375 degrees F.
-
36
Roll up 2 of the egg roll wrappers and julienne.
-
37
Set aside.
-
38
Place 1 of the remaining wrappers in the hot oil for 5 seconds to soften.
-
39
Then, carefully push the center of the wrapper down with a ladle.
-
40
Fry just until the oil stops sizzling, about 15 to 30 seconds.
-
41
The basket should be golden brown.
-
42
Remove with tongs to a paper towel lined plate to drain.
-
43
Repeat with the remaining 3 wrappers.
-
44
Once all of the baskets are made, add the julienne strips and fry just until the oil stops sizzling and the strips are golden brown, about 30 seconds.
-
45
Remove with a slotted spoon and drain on paper towels.
