*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.
Ingredients | Quantities |
---|---|
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 |
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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