Customers demanded the recipe for this popular salad created by
Laura Heinlein, our kitchen manager at the Grand Central Bakery
and Café in Pioneer Square.
Serves 4-6
For the salad:
1 small head Nappa Cabbage, rinsed, cored and shredded
½ medium Carrot, peeled and julienned
½ bunch Green onion, sliced thinly on the bias
? bunch Cilantro, rinsed, stemmed and chopped
1 large Red Bell Pepper, cored, seeded and julienned
1 whole Chicken breast, boneless, skinless, prepared as directed
below
? cup Sesame seeds, lightly toasted
½ cup Crispy Chow Mein Noodles
½ cup Almonds, slivered and lightly toasted
½ cup Honey Wasabi Dressing, recipe follows
Combine all ingredients except sesame seeds.
Toss with dressing. Sprinkle seeds on top and serve.
Chicken Breast Preparation - Brine
½ gallon water
¼ cup salt (preferable Kosher)
¼ cup brown sugar
¼ cup soy sauce
Combine brine ingredients, whisk to dissolve salt and sugar.
Immerse chicken in brine, cover and refrigerate for at least one
hour, no more than four hours.
Remove chicken and rinse.
Place on lightly oiled baking pan and bake in 350F oven for 20-25
minutes.
Cool and dice.
Honey Wasabi Dressing (makes 1 pint)
¼ cup Soy sauce
2 T Wasabi powder
1 ½ T Water
¼ cup Honey
½ cup seasoned Rice vinegar
1 head Shallot, peeled and minced
¼ cup Sesame oil
1 ¼ cup Soy oil (or any vegetable oil)
2 cloves Garlic, peeled and minced
Mix together wasabi powder and water, make into paste and let
stand 10 minutes.
In blender, combine wasabi paste, honey, vinegar, soy sauce, garlic
and shallots.
Run blender until ingredients are well blended.
With blender running, add sesame oil and soy oil slowly.
Season to taste with kosher salt.
