Recipe - Hot Chile Oil China Moon

4 cup Torn romaine
4 cup Chicory
1 cup Cherry tomato halves
2 pound Chicken breasts (4 halves)
Boned and skinned
Salt
White pepper
1 tablespoon Walnut oil
1 tablespoon Salad oil
4 Green onions thinly
Sliced
1 Clove garlic minced or
Pressed
One fourth cup Coarsely chopped walnuts
1 tablespoon Tarragon wine vinegar
Walnut Oil Dressing
2 tablespoon Tarragon wine vinegar
1 teaspoon Lemon juice
2 teaspoon Dijon mustard
One fourth teaspoon Salt
1/8 teaspoon White pepper
3 tablespoon Walnut oil
1/3 cup Salad oil

1. Lightly mix romaine, chicory, and tomatoes; cover and refrigerate if
done ahead.

2. Using flat side of a meat mallet, pound chicken breasts between pieces
of waxed paper, to a thickness of about One fourth inch. Cut into bitesized
strips about One half inch wide; sprinkle with salt and pepper.

3. In a large frying pan, heat oil and lightly brown half the chicken,
stirring and turning over mediumhigh heat until cooked through (about 3
minutes); remove from pan. Add remaining chicken and cook as above. Return
all the chicken to the pan and mix in onion, garlic, and walnuts. Cook,
stirring, until onion is limp (about 2 minutes). Stir in vinegar; remove
from heat.

4. Place greens on 4 plates. Spoon hot chicken mixture over greens,
dividing it evenly. Serve with Walnut Oil Dressing to add to each serving
to taste.

Walnut Oil Dressing: In a medium bowl mix vinegar, lemon juice, mustard,
salt, and pepper. Using a whisk or fork, gradually beat in oil until well
blended and thickened. Makes 2/3 cup.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip