Say “Open Sesame!” to your pantry and prepare for a blast of citrus and maple with our latest salad appetizer recipe from Philadelphia’s Kiki Aranita. With 2 trimmed chicken breasts rubbed in the bold taste of McCormick Grill Mates Smokehouse Maple Seasoning, this hot yet cool dish is served with saimin noodles, lettuce, soft-boiled eggs and a house-made dressing, zested by Lawrys’ own Zesty Lemon & Pepper Seasoning Mix. Finish with a touch of fresh herbs and a sprinkling of macadamia nuts for extra texture and flavor.
Ingredients
Servings
Citrus Sesame Herb Saimin Salad | Serves 4
2 eaches Chicken Breasts, mid-sized, boneless, skinless, trimmed of fat and cartilage
3 eaches Wheat Noodle Cakes, dried
1 head Lettuce
4 eaches Soft Boiled Eggs, boiled for 6 minutes then immediately submerged in ice water
Dice chicken breast into half inch cubes and rub with McCormrick® Grill Mates® Smokehouse Maple 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.
Sauté marinated chicken with about two tablespoons neutral oil over medium-high heat until cooked through.
For the Dressing:
Whisk shoyu, sesame oil, rice vinegar, ginger, sugar, lime juice and Lawrys® Zesty Lemon & Pepper Seasoning Mix together until sugar and seasoning is dissolved.
Toss noodles in dressing.
For the Assembly, Plating & Garnish:
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.
Chef's Tip!
The vinaigrette works well with select salads, especially with the addition of grilled proteins such as shrimp, fish and chicken.
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