Max & Erma's Third Street Chicken Salad Recipe?

I would like to know if anyone knows a knock off recipe for the Max and Erma's Third Street Salad. I really just need the dressing recipe.





I would also like the recipe for Chili's Lettuce Wraps.Max %26amp; Erma's Third Street Chicken Salad Recipe?
here it is..





Chili's Lettuce Wraps





Stir Fry Sauce


1/4 cup water


1 teaspoon arrowroot


1/3 cup soy sauce


1/4 cup granulated sugar


1/4 cup white vinegar


1 tablespoon dried chives


1 tablespoon vegetable oil


2 teaspoons sesame seeds


1 teaspoon red pepper flakes


1 teaspoon chili oil


1 teaspoon peanut butter


1/2 teaspoon finely minced ginger


Sesame-Ginger Dipping Sauce


1/4 cup water


3/4 teaspoon arrowroot


1/3 cup granulated sugar


1/3 cup white vinegar


1/4 cup soy sauce


1 teaspoon finely minced ginger


1 teaspoon vegetable oil


1/2 teaspoon sesame seeds


1/4 teaspoon garlic powder


1 dash red pepper flakes


1 dash parsley


Peanut Dipping Sauce


1/2 cup peanut butter


1/3 cup water


2 tablespoons white vinegar


1/2 teaspoon finely minced ginger


1/8 teaspoon crushed red pepper flakes


1/4 cup granulated sugar


1/4 teaspoon garlic powder


1/2 teaspoon chili oil


1/2 teaspoon vegetable oil


1 tablespoon brown sugar


1 tablespoon vegetable oil


Ingredients


4 chicken breast fillets


4 green onions


1/4 cup minced water chestnuts


1/4 cup sliced almonds


1 head butter lettuce


Garnish


1/2 fried bean threads


1/2 shredded carrot





Chili's take on the appetizer made popular at P. F. Chang's got diners across the country wrapping lettuce around chopped chicken. Now you can clone Chili's entree version of the Asian tacos along with the mega-addictive sesame-ginger and peanut dipping sauces at home. After you make the sauces and prepare the chicken, assemble the wraps by arranging some of sliced chicken into the center of a leaf of butter lettuce, sprinkle on some shredded carrot, perhaps a few crunchy bean threads, add a little dipping sauce and open wide.


1. To prepare the stir fry sauce, combine the water and arrowroot in a small bowl and stir until arrowroot is dissolve. Add this solution to the other stir fry sauce ingredients in a small saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for 5 to 6 minutes, or until thick.


2. To make the sesame-ginger dipping sauce combine the water and arrowroot in a small bowl and mix until arrowroot is dissolved. Combine this solution with the other dipping sauce ingredients in small saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for 2 minutes.


3. Combine all ingredients for the peanut dipping sauce in a small saucepan over medium/low heat. Heat while whisking until sauce becomes smooth. Remove from heat when done.


4. To prepare the chicken heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook the chicken breasts until done - 3 to 5 minutes per side - turning every couple of minutes. You can tell when the chicken is done by pressing down on the middle of each chicken breast. It should be firm.


5. Remove the cooked chicken breast to a cutting board and slice it into strips with a sharp knife. Keep the pan hot. Load the chicken back into the same pan over medium/high heat, and add the water chestnuts. Heat for 1 minute.


6. Add 5 tablespoons of the stir fry sauce to the chicken and heat for 2 minutes, stirring often. The sauce should be bubbling.


7. Add the slice green onions and stir. The chicken is done.


8. Prepare each serving plate with a bed of bean threads. Spoon one-fourth of the chicken onto the bean threads. Sprinkle the chicken with about a tablespoon of sliced almonds. Add three leaves of butter lettuce to the plate, along with a garnish of shredded carrots. Repeat for the remaining servings. Serve with the sesame-ginger dipping sauce and peanut dipping sauce on the side.


Makes 4 servings.


* Bean threads can be found in the Asian food section of your supermarket.


Before using as a garnish the threads must be flash-fried in a skillet in 2 inches of hot vegetable oil. When the threads float to the top remove them to a towel to drain.





Tangy Salad Dressing





INGREDIENTS


1/2 cup olive or vegetable oil


1/4 cup cider vinegar


3 tablespoons sugar


1/2 teaspoon salt


1/2 teaspoon seasoned salt


1/4 teaspoon pepper


1/4 teaspoon ground mustard


mixed salad greens





DIRECTIONS


In a jar with tight-fitting lid, combine the first seven ingredients; shake well. Toss with salad greens just before serving.





PREP TIME 5 Min


READY IN 5 Min


SERVINGS %26amp; SCALING


Original recipe yield: 6 servings





Sweet %26amp; Sour Salad Dressing Recipe


A tangy, sweet and sour dressing.





Ingredients





- 1 cup salad oil


- 1/2 cup sugar


- 1/3 cup catsup


- 1/4 cup vinegar


- 2 tablespoons grated onion


- 2 teaspoons Worcestershire sauce





Directions





Combine the oil, sugar, catsup, vinegar, onion and Worcestershire in a blender and chill.


Toss the salad with the dressing. Excess dressing keeps well in refrigerator for up to one week.Max %26amp; Erma's Third Street Chicken Salad Recipe?
Hi, I am not quite sure what exactly you are looking for. However, i found this website to be pretty much interesting. I would recommend that you go through this recipe site for more details:


http://freeinternetrecipes.com/


Hope this was helpful!