Ming’s is located in Palo Alto California.  A thai inspired chicken salad complete with rice, cilantro, green onions and so much more make for a delicious salad.

1 lb. chicken pieces
Marinade
2 Tbsp. sherry
2 Tbsp. vegetable oil
2 Tbsp. cilantro
1 Tbsp. hoisin sauce
1 Tbsp. grated ginger
1 tsp. sesame oil
1 tsp. dry mustard
salt to taste
Other Ingredients
1/2 C. chopped peanuts
1/4 C. sesame seeds, browned
2 C. rice sticks, deep fried
2 C. shredded lettuce
2 stalks green onion, shredded
1/4 C. cilantro

Marinate chicken pieces in the marinade ingredients for 2 hours or overnight. Place chicken on rack over foil, and bake 20 minutes on each side. Pour leftover marinade over the chicken during the last five minutes. Cool and shred chicken as finely as possible. Skim fat from pan and mix remaining drippings with 1 T Dry mustard. Add to chicken and mix well. Mix together with remaining ingredients and serve.