Print

Crispy Chicken Salad with Plum Vinaigrette

When prepared in the restaurant the Chef uses a sous vide machine to create the most tender chicken. Knowing that most of us do not own one of these machines they have graciously offered preparation for chicken breast in this recipe. You may also use shredded rotisserie chicken or left over roasted chicken.

Course Salad
Cuisine Japanese
Keyword easy lunch recipe, light recipe
Prep Time 20 minutes
Total Time 20 minutes
Author Katsuya Restaurant

Ingredients

Ingredients for salad:

  • 2 cups mixed greens napa cabbage, raddichio, romaine hearts
  • 1 cup fried wontons
  • 1 cup cellophane noodles
  • 1 cooked half chicken breast chopped
  • 1 teaspoon butter
  • 2 tablespoons soy sauce
  • 2 tablespoon plum vinaigrette recipe below
  • 1 tablespoons microgreens garnish
  • 1 tablespoon chives finely chopped (garnish)
  • 1 tablespoon sesame seeds garnish*garnish to taste

Ingredients for Plum Vinaigrette:

  • 2 tablespoons Suehiro Vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons Honey
  • 1 tablespoon Soy Sauce
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon plum sauce
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • salt & black pepper to taste

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To Plate: Garnish salad with chives, sesame seeds, edible orchids and microgreens to taste.