Peppery baby arugula makes a perfect bed for Tyler's lightly pickled, addictively crunchy chicken salad.
Crispy Asian Chicken Salad
Provided by: Tyler Florence
- 2 large full free-range chicken breasts, each cut into 2 single breasts
- 1 3-inch piece of fresh ginger, grated
- 4 tablespoons toasted sesame oil
- 2 tablespoons honey
- 1/4 cup and 2 tabelspoons low-sodium soy sauce
- 4 tablespoons toasted sesame seeds
- 1 cup dates, cut in half
- 1 hothouse cucumber, finely sliced
- 6 cups baby arugula
- 6 wonton wrappers, cut into thin strips and fried
- 1/2 bunch cilantro leaves
- 1/4 cup rice wine vinegar
- 2 tablespoons sugar
- Preheat oven to 375 F.
- Combine the 2 tablespoons of the grated ginger, 2 tablespoons of the sesame seeds, sesame oil, honey, salt and 2 tablespoons of the soy sauce in a mixing bowl and stir to combine. Set aside -- this is the glaze that will be used on the chicken.
- Heat a 2-count of olive oil in a large saut pan over medium heat. Season the chicken breasts on both sides with kosher salt and some freshly ground black pepper. Place the breasts skin-side down in the pan and sear until it has a nice golden color -- about 3-5 minutes. Turn the breasts over and using a pastry brush liberally glaze the top of the skin with the sesame soy mixture. Place the whole pan into the preheated oven and roast for 5-7 minutes until chicken juices run clear. The breasts should remain moist and tender.
- Meanwhile prepare the sweet sesame soy dressing. In a mixing bowl, combine the rice vinegar, soy sauce and sugar. Stir until dissolved. Whisk together as you incorporate the sesame oil then add the sesame seeds and ginger. In a large mixing bowl, add the arugula, thinly sliced cucumber, cilantro and dates and toss to coat. Add the crispy wonton wrappers at the last moment to ensure they remain crispy.