Citrus Sesame Herb Saimin Salad


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

SHARE NOW:

IngredientsQuantities
Citrus Sesame Herb Saimin Salad
Chicken breasts, trimmed of fat and cartilage 2
Dried wheat noodle cakes 3
Lettuce 1 head
Soft-boiled eggs, quartered (boiled for 6 minutes, then immediately submerged in ice water) 4 each
Carrots, peeled and finely shredded 2
Macadamia nuts, crushed 1/3 cup
Club House Basil Leaves 5 each
Club House Parsley Flakes, Dehydrated 1/2 cup
Club House La Grille Maple Bacon Seasoning 1 tbsp
Oil 2 tsp
Dressing
Shoyu 1/2 cup
Sesame oil 1/4 cup
Rice vinegar 1/4 cup
Sugar 1/8 cup
Lime, juiced 1/2 each
Lawry's Lemon Pepper Wing Seasoning 1 tbsp
Ginger, fresh and finely minced 1 tbsp

Instructions

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.

You might also be interested in: