“This is one of my favourite salads. I love the sesame flavour and especially the crunchy lettuce. The dressing is really delicious, it has a nice tang – just the way dressing should.” – Alica Ramkirpal-Senhouse, The Inner Gourmet
- 3/4 cup canola oil
- 2 Tbsp. soy sauce
- 2 Tbsp. honey
- 2 Tbsp. sesame oil
- 1/3 cup rice vinegar
- 1 Tbsp. brown sugar
- 2 Tbsp. roasted sesame seeds
- 1/4 tsp. freshly grated ginger
- 1 tsp. salt
- 2 whole boneless chicken breasts halved, rinsed and pat dry
- 2 Tbsp. balsamic vinegar
- 2–3 Tbsp. olive oil
- Salt and pepper to taste
- 6–8 hearts of romaine lettuce or just chop desired amount
- handful of sliced almonds toasted
- 1 cup Chinese crispy noodles
Make the dressing: whisk together all ingredients until well blended and set aside in the refrigerator.
Make the chicken: season chicken with vinegar, oil, salt and pepper; set aside while grill heats up. Grill chicken over medium heat and let it sit for a few minutes to keep in all the juices and seasonings. Cut chicken into strips.
To assemble: place desired amount of lettuce and salad dressing in a bowl and toss by hand. Add some almonds and Chinese noodles and toss.
Transfer salad to a plate and top with grilled chicken; sprinkle on some sesame seeds for a finishing touch.
Recipe by Alica Ramkirpal-Senhouse