For the fried angel hair:
Vegetable oil for deep-frying
8 ounces fresh angel hair pasta
For the grilled chicken:
1/4 cup good-quality bottled teriyaki sauce
1 1/2 teaspoons olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
4 (5-ounce) boneless, skinless chicken breasts
For the dressing:
1 1/2 cups bottled hoisin sauce
3 ounces red wine vinegar
2 tablespoons Dijon mustard
1 1/2 teaspoons bottled Vietnamese chili sauce (sriracha, see note)
1/2 cup olive oil
2 tablespoons Asian toasted sesame oil
For the salad:
3/4 head iceberg lettuce, cored, rinsed, dried and cut into 1/4-inch-wide strips
3/4 head Romaine lettuce leaves, separated and trimmed, rinsed, dried and cut into 1/8-inch-wide strips
1 cup shredded carrots
1/3 cup sesame seeds, toasted in a dry frying pan over low heat until golden brown, about 30 seconds
1/3 cup minced fresh cilantro
12 large fresh basil leaves, cut crosswise into thin strips
1 1/3 cups thinly sliced green onions (green and white parts), divided
Because fresh angel hair pasta can be difficult to find, our tester tried fresh linguine from Publix, with good results. She also reduced the amount of dressing tossed into the salad before plating so each diner can add more to taste at the table. For the pasta: In a deep, heavy frying pan or deep-fryer, heat to 375 degrees several inches of vegetable oil as measured with a deep-frying thermometer. Separate the strands of angel hair pasta and very carefully add them to the hot oil, submerging them with a wire or metal skimmer or slotted spoon. Fry the pasta until golden brown, about 30 seconds. Carefully lift it out with the skimmer or slotted spoon and transfer it to paper towels to cool and drain. For the chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the teriyaki sauce, olive oil, garlic and ginger. Add the chicken breasts, turn to coat well and set them aside in this marinade at room temperature for 10 minutes. Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator, then cut crosswise into 1/4-inch strips. Cover and refrigerate until ready to use. For the dressing: In a medium mixing bowl, combine hoisin sauce, vinegar, mustard and chili sauce. Using a hand-held electric mixer on slow speed or a whisk, stir to blend. Then, mixing or whisking continuously, slowly pour in the olive and sesame oils, stirring until thoroughly blended. Cover with plastic wrap and refrigerate until ready to use. For the salad: In large mixing bowl, combine lettuces, carrots, sesame seeds, cilantro and basil. Add the fried angel hair, 1 cup green onions and enough dressing to moisten all the ingredients (about 1 cup). Toss well with salad servers. Transfer to four chilled serving plates. Distribute chicken slices on top of salads, garnish with the remaining sliced green onions and serve additional dressing on the side. Makes 4 servings, plus an additional 1 1/2 cups dressing Note: Vietnamese chili sauce is available at Asian markets. Per serving: 712 calories (percent of calories from fat, 40), 42 grams protein, 66 grams carbohydrates, 8 grams fiber, 32 grams fat, 79 milligrams cholesterol, 1,705 milligrams sodium.
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