Does anyone know of a good copy of TGI Friday's Shanghai chicken salad recipe?

I loved the cilantro-lime dressing and can't seem to find one that's even close.Does anyone know of a good copy of TGI Friday's Shanghai chicken salad recipe?
Ingredients


- 1/2 cup rice vinegar


- 1/3 cup plus 3 tablespoons soy sauce


- 1/2 cup hoisin sauce


- 1 1/2 tablespoons grated fresh ginger


- 1/4 cup toasted sesame oil


- 1 1/2 pounds boneless, skinless chicken breasts


salt and pepper to taste


- 1/2 head Napa cabbage, shredded


- 1 large red bell pepper, thinly sliced


- 1 bunch scallions


- 1 cup chow mein noodles





Servings: 6


Prep Time: 20 minutes


Cook Time: 15 minutes








Directions





In a medium bowl, whisk vinegar, 3 tablespoons of soy sauce, hoisin suace,ginger and sesame oil together.


Place chicken in a single layer into a roasting pan.


Pour 1/2 cup of the vinegar mixture over chicken; reserve remaining vinegar to use as a dressing.


Add remaining 1/2 cup soy sauce and 3 cups of water to the roaster.


Bring to a boil over medium high heat on stove top.


Cover, reduce heat and simmer chicken until done. (Approximately 10 minutes)


Transfer chicken to a plate and refrigerate until cool.


Shred chicken and place in a large salad bowl.


Add 2 tablespoons of dressing, salt and pepper and toss.


Add cabbage, bell pepper, scallions, and remaining dressing and toss.


Sprinkle wiht chow mein noodles.Does anyone know of a good copy of TGI Friday's Shanghai chicken salad recipe?
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Just http://www.google.com/ It.
Shanghai Chcken Salad





1/2 cup rice vinegar


3 tablespoons soy sauce


1/2 cup soy sauce


1/3 cup hoisin sauce


1 1/2 tablespoons grated fresh ginger


1/4 cup toasted sesame oil


1 1/2 lbs boneless skinless chicken breasts


salt, to taste


pepper, to taste


1/2 head shredded napa cabbage or Chinese cabbage


1 large red bell pepper, stemmed, seeded, and thinly sliced


1 bunch scallions, thinly sliced on the diagonal


1 cup chow mein noodles


4 servings





1. Whisk vinegar, 3 tbsp soy sauce, hoisin sauce, ginger, and sesame oil together in medium bowl. Place chicken in single layer in Dutch oven. Pour 1/3 cup vinegar mixture over chicken breast, reserve remaining vinegar mixture to use as dressing. Add remaining 1/3 cup soy sauce and 3 cups water to pot. Bring to boil over high heat. Cover, reduce heat to low, and simmer chicken until cooked through, 7 to 10 minutes.


2. Transfer chicken to plate, cover loosely with plastic wrap, and refrigerate until cool enough to handle. Shred chicken into long thin strands using two forks.


3. Transfer chicken to large serving bowl, toss with 2 tbsp of reserved vinegar mixture and season with salt and pepper. Add cabbage, bell pepper, scallions, and remaining vinegar mixture and toss to combine. Sprinkle with chow mein noodles and serve.





Cilantro Lime Dressing





Ingredients:





* 1 cup plain, fat-free, or low-fat yogurt


* 1 tablespoon minced cilantro


* 2 tablespoons minced scallion


* 2 tablespoons fresh lime juice


* Salt to taste





Preparation:


1. In a small bowl, combine the yogurt, cilantro, scallions and lime juice.


2. Add salt to taste.


3. Set aside for at least an hour to allow flavors to meld. Will keep 3 to 4 days in refrigerator.