Citrus Sesame Herb Saimin Salad
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| 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 |
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.
