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.


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
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


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.

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