Sparky's Oriental Chicken Salad
This Recipe was born of a colaboration between three cooks that worked at the Roche Harbor Resort, During the mid 1980's.
They were trying to create, not only the perfect Oriental Salad, but award winning
potatoe salad, and other fine dishes that would win the hearts of many of the finely tuned palates of the San Juan Island's exclusive visitors.
It is the first time that this recipe has ever been made public, but is has been on the menu throughout many of the restaurants and bistros throughout the San Juan Islands. Thanks Bret for the pick of the finest sesame oil, and thanks Chef Rikk for the guidence.
Serving Size 2-4 dinner salads
Ingredients:
2-4 Chicken Breasts
1/2 head of Romaine lettuce
1 clove of Garlic
Dash of lemon pepper
Grill the Chicken breasts until done. Cut into fine strips julienne style.
Shred Romaine Lettuce into bite sized salad, and place on salad dishes. Place the julienne style chicken strips crosshatched over the beds of romaine lettuce, and serve with a ramican of the dressing placed in the middle of the plate with your choice of garnish.
The dressing:
1/4 cup of salad oil made from sunflower seed, or olive oil also works.
1 oz bottle of dark sesame oil. We prefer Kadoya or any of the flavorful dark sesame oils that come from Japan. Clear sesame oil will not work!
1/2 tablespoon of Kokkoman regular soy sauce
One half of a fresh squeezed lemon juice.
1 tablespoon of brown or golden honey.
1/2 tablespoon of peanut oil.
Combine these ingredients, an wisk thoughourly. Mix with either sesame seeds, or poppy seeds. (sesame seeds prefered).
Lightly season the salads with minced garlic and a dash of lemon pepper and pour moderate ammount of dressing over the top. Fill ramicans with the remaining dressing, which is meant for dipping the chicken strips. Sprinkle moderate ammounts of sesame seeds over the top, and garnish.
They were trying to create, not only the perfect Oriental Salad, but award winning
potatoe salad, and other fine dishes that would win the hearts of many of the finely tuned palates of the San Juan Island's exclusive visitors.
It is the first time that this recipe has ever been made public, but is has been on the menu throughout many of the restaurants and bistros throughout the San Juan Islands. Thanks Bret for the pick of the finest sesame oil, and thanks Chef Rikk for the guidence.
Serving Size 2-4 dinner salads
Ingredients:
2-4 Chicken Breasts
1/2 head of Romaine lettuce
1 clove of Garlic
Dash of lemon pepper
Grill the Chicken breasts until done. Cut into fine strips julienne style.
Shred Romaine Lettuce into bite sized salad, and place on salad dishes. Place the julienne style chicken strips crosshatched over the beds of romaine lettuce, and serve with a ramican of the dressing placed in the middle of the plate with your choice of garnish.
The dressing:
1/4 cup of salad oil made from sunflower seed, or olive oil also works.
1 oz bottle of dark sesame oil. We prefer Kadoya or any of the flavorful dark sesame oils that come from Japan. Clear sesame oil will not work!
1/2 tablespoon of Kokkoman regular soy sauce
One half of a fresh squeezed lemon juice.
1 tablespoon of brown or golden honey.
1/2 tablespoon of peanut oil.
Combine these ingredients, an wisk thoughourly. Mix with either sesame seeds, or poppy seeds. (sesame seeds prefered).
Lightly season the salads with minced garlic and a dash of lemon pepper and pour moderate ammount of dressing over the top. Fill ramicans with the remaining dressing, which is meant for dipping the chicken strips. Sprinkle moderate ammounts of sesame seeds over the top, and garnish.
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