|Citrus Sesame Herb Saimin Salad|
|Chicken breasts, trimmed of fat and cartilage||2|
|Dried wheat noodle cakes||3|
|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|
|Sesame oil||1/4 cup|
|Rice vinegar||1/4 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.