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Start by lightly seasoning the chicken with salt and black pepper, then sear it on a grill or in a hot pan until it's golden brown on both sides.
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Next, top the chicken breast with a teaspoon of butter and two tablespoons of soy sauce, and bake in the oven at 350 degrees for about 7 minutes.
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In the meantime, make the plum vinaigrette. In a mixing bowl add 2 tablespoons of Red Wine Vinegar, 1/2 tablespoon plum sauce, 1 tablespoon soy sauce, 1/2 tablespoon sesame oil, 2 tablespoons of honey, 1 teaspoon of grated garlic, and one teaspoon of grated ginger and whisk until blended. Then, add 2 tablespoons of Canola oil and whisk again.
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Now assemble the salad. When the chicken cools, slice it and place it in a bowl. On top of the chicken, add the chopped romaine lettuce and other mixed greens, Wonton and Cellophane Noodles. Season with Kosher salt and pepper to taste.
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Next, pour the Plum Vinaigrette directly over the lettuce. (don't put it on the won-ton or noodles or it will get soggy) Mix it all up by hand.
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To Plate: Garnish salad with chives, sesame seeds, edible orchids and microgreens to taste.