Asian-Style Caesar Salad with Five-Spice Chicken

Serves 4 to 6

This salad deliciously blends the lemon and romaine of a traditional Caesar salad with the Asian tang of five-spice seasoning and wasabi powder. Tender soba(buckwheat) noodles pair well with the crunch of water chestnuts. For a complete meal, enjoy with hot, crusty Italian bread alongside.

Ingredients

1 tablespoon plus 1 teaspoon unrefined (not toasted) sesame oil, divided
1/2 teaspoon Chinese five-spice powder salt, to taste
1 pound boneless, skinless chicken breasts
4 ounces soba noodles
8 cups washed and torn romaine lettuce
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, minced
Sea salt, to taste
Ground black pepper, to taste
1 (8 ounce) can diced water chestnuts, drained and rinsed

Method

Mix 1 tablespoon of sesame oil with the five-spice powder and salt. Rub on all sides of each chicken breast. Let the chicken rest in the refrigerator while preparing the noodles. Cook the soba noodles according to package instructions. When finished cooking, drain and toss with the remaining teaspoon of sesame oil to prevent noodles from sticking together. Cool in the refrigerator while grilling chicken. Grill the chicken over medium heat, turning once until cooked through. While chicken is cooking, prepare the dressing by whisking together the olive oil, vinegar, lemon juice, mustard, wasabi, garlic, salt and pepper. In a salad bowl, combine noodles with torn romaine. Toss with the prepared dressing. Slice the chicken into strips and layer across the top of the salad. Garnish with water chestnuts.

Nutrition

Per serving: 370 calories (170 from fat), 19g total fat, 3g saturated fat, 26g protein, 27g total carbohydrate (4g dietary fiber, 2g sugar), 55mg cholesterol, 510mg sodium

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