Chinese chicken salad and finger sandwiches

Egg salad
10-12 servings

  • 24 hard boiled eggs chopped or pushed through a medium fine sieve
  • 1/2 cup chopped black Greek olives
  • 1 cup mayonnaise
  • 2 teaspoon Tabasco hot sauce
  • 2 teaspoon Worcestershire sauce
  • 1/2 ounce lemon juice
  • 2 tablespoon Dijon mustard
  • Salt and pepper to taste

-cook the eggs in boiling water for 8-10 minutes and let cool and peel off shell

-chop eggs with knife or can be pushed through a medium fine sieve or strainer

-mix with rest of ingredients and season to taste with salt and pepper

Tuna salad
10-12 servings

  • 2 1/4 pounds canned tuna packed in water
  • 1 ounce small diced celery
  • 1 ounce small diced red onion
  • 3/4 ounce capers
  • 1 bunch chopped dill
  • 1 cup mayonnaise
  • 2 ounces fresh squeezed lemon juice
  • 2 Tablespoons Dijon mustard
  • Salt and pepper to taste

Chinese chicken salad
10-12 servings

  • Mixed baby greens- enough for 10-12 salads, about a handful per person
  • 5 large chicken breasts rubbed with olive oil, salt and Zhatar seasoning (can be found in specialty grocery stores such as Whole Foods and Trader Joes), grilled, cooled and sliced
  • 2 ounces julienne carrots
  • 2 ounces water Chestnuts
  • 2 ounces mandarin oranges
  • 2 tablespoons toasted sesame seeds
  • 3/4 ounce toasted sliced almonds
  • 3/4 ounce fried wonton strips
  • 3/4 ounce fried rice noodles
  • 3-5 ounces Chinese salad dressing, depending on how much prefer

-mix all ingredients in large bowl except the chicken and dressing

-ladle about 3 ounces of dressing around the outside edges of bowl and toss gently with hands, being careful not to bruise lettuce

-if more dressing is required add more to taste and toss

-put salad in a serving bowl, add sliced chicken to the tossing bowl and toss with a little dressing just to coat and arrange chicken on top of salad

Chinese chicken salad dressing
Makes 3.5 cups

  • 2 ounce finely chopped garlic
  • 2 ounce peeled, finely chopped ginger
  • 1 cup soy sauce
  • 1 cup rice wine vinegar
  • 3/4 cup lightly packed brown sugar
  • 3 cup canola oil
  • 1/2 cup toasted sesame seeds
  • 1/2 cup mirin
  • 1 bunch cilantro, leaves picked off stem and chopped

-put all ingredients in a blender except the oil

-with blender on slowly drizzle oil into the rest of the ingredients

About Chef Michael Hoefer:
I grew up in Parsippany, New Jersey, about 30 minutes outside of New York City. My father was a baker and I began working with him in high school during the summers as a part time job. After a couple of summers working with my father he was able to get me a job at a Sheraton hotel in the kitchen. I enjoyed working in the kitchen and thought it might be something I would like to make a career of. I spent two years working in New York City and then moved out west to Arizona. I worked as line cook at the Top of the Rock Restaurant at the Buttes Resort for a few years and decided I wanted to move to the Bay Area. I live in Petaluma and began working at Marin Country Club in 2002 and became Executive Chef in 2006.

Marin Country Club is nestled in beautiful Marin County California. Just an easy 35-minute drive north of San Francisco, our weather is pleasant and sunny at least 10 months out of the year. We have an outstanding 18-hole Golf Course, computerized indoor/outdoor training facility on the driving range, state-of-the-art Fitness Center, four Tennis Courts, three pristine Pools, fully stocked Pro Shop and an elegant Clubhouse

500 Country Club Drive
Novato, CA 94949
Phone: 415-382-6700

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