This recipe was created for Club House for Chefs by: Kiki Aranti, Co-owner and co-operator of Poi Dog in Philadelphia.
For the Cirtrus Sesame Herb Saimin Salad: Dice chicken breast into half inch cubes and rub with La Grille Maple Bacon Seasoning, cover and let sit in refrigerator for 1 hour. Cook saimin noodles according to package directions, then rinse under cold running water until cool, then set aside. Wash lettuce, cut into four quarters and remove core. Slice leaves in 1 inch wide strips. Whisk shoyu, sesame oil, rice vinegar, ginger, sugar, lime juice and Lawry’s Lemon & Pepper Wing Seasoning together until sugar and seasoning is dissolved. Toss noodles in dressing. Sauté marinated chicken with about two tablespoons neutral oil over medium-high heat until cooked through.
For Serving: Plate the salad in layers like a pyramid, starting at the bottom with bed of lettuce, then noodles, then shredded carrot, then chicken and egg. Decorate with herbs and macadamia nuts.
