Asian-Style Caesar Salad with Five-Spice Chicken
- 1 tablespoon plus 1 teaspoon sesame oil, divided
- 1/2 teaspoon Chinese five-spice powder
- 1 pound boneless, skinless chicken breasts
- 4 ounces soba noodles
- 8 cups torn romaine lettuce, (from about 1 medium head)
- 1/3 cup extra-virgin olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon wasabi powder
- 1 large clove garlic, finely chopped
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 (8.0-ounce) can diced water chestnuts, drained and rinsed
- 1/4 teaspoon fine sea salt
Mix 1 tablespoon of the sesame oil with five-spice powder and salt.
Rub on all sides of each chicken breast.
Let the chicken rest in the refrigerator while preparing the noodles.
Bring a large pot of water to a simmer over medium heat.
Add the noodles and cook until tender, about 6 minutes (timing may vary depending on noodles; check the directions on package for cooking time).
Drain and toss with remaining teaspoon sesame oil in a medium bowl.
Cover and refrigerate.
Prepare a grill for medium heat cooking.
Grill chicken on both sides until cooked through, about 5 minutes per side.
While chicken is cooking, prepare the dressing by whisking together olive oil, vinegar, lemon juice, mustard, wasabi, garlic, salt and pepper.
In a salad bowl, combine chilled noodles with romaine.
Toss with the prepared dressing.
Slice chicken into strips and layer across the top of the salad. Garnish with water chestnuts.
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- 1 tablespoon plus 1 teaspoon sesame oil, divided
- 1/2 teaspoon Chinese five-spice powder
- 1 pound boneless, skinless chicken breasts
- 4 ounces soba noodles
- 8 cups torn romaine lettuce, (from about 1 medium head)
- 1/3 cup extra-virgin olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon wasabi powder
- 1 large clove garlic, finely chopped
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 (8.0-ounce) can diced water chestnuts, drained and rinsed
- 1/4 teaspoon fine sea salt