Living in Los Angeles sure has it’s perks! It feels like spring time in the winter, the beaches are a stones throw away (or an hour in traffic, but let’s not nit pick), we are completely spoiled by the year round availability of fresh produce, and I would certainly be remiss if I didn’t mention the plethora of amazing dining opportunities seemingly on every corner. Today I am more than thrilled to feature a Crispy Chicken Salad with Plum Vinaigrette recipe from one of LA’s finest eateries, my favorite Japanese restaurant, Katsuya by Starck.
(This post contains affiliate links off which I may make a commission. Your price remains the same.)
Don’t Live in LA? Now You Can Make this Salad Yourself!
Los Angeleans are lucky to be able to enjoy four Katsuya locations: Brentwood, LA Live, Hollywood and Glendale. But no matter where you live you can experience a taste of Katsuya because today they are generously sharing their recipe for “Crispy Chicken Salad with Plum Viniagrette” with The Organic Kitchen!
I discovered Katsuya when visiting Americana at Brand in Glendale. In addition to amazing food, this location is in the hub of fabulous shopping, fountain shows, movie theaters, trolley rides, outdoor yoga, live music, and activities for the kids. Think “Disneyland meets fine dining and spectacular shopping ” and you get the picture.
A completely unique dining experience:
The food philosophy at Katsuya is a truly unique marriage of inventive Japanese classics and fresh California cuisine, always beautifully presented and melt in your mouth delicious! Award winning cocktails and one of a kind desserts have won Katsuya fans the world over. Each venue is sleekly styled by design icon Phillipe Starck creating a stunning backdrop for your dining experience.
Here are just some of the tantalizing creations you can expect to find on the Katsuya menu…and just a little heads up for you Sake lovers, on the last Monday of every month Katsuya hosts complimentary Sake tastings and every Monday is “Sake Monday” meaning customers receive 50% off all Sake!
Let’s Talk About this Crispy Chicken Salad with Plum Vinaigrette:
Beautiful, fairly easy to make and delicious, this Crispy Chicken Salad with Plum Vinaigrette has all the traditional ingredients of a Chinese Chicken Salad but with a little twist on the dressing. The chefs at Katsuya serve this fresh salad with a sweet plum vinaigrette. By the way, that drink you see in the background is my delicious, Refreshing Limeade!
Tips and must haves: this recipe calls for cellophane noodles, fried wontons, plum sauce (affiliate links) and Suehiro vinegar, a distilled grain vinegar common in Asian cooking that is usually found on the Asian aisle of the grocery store. If you can’t find it, sub with rice vinegar.
When prepared in the restaurant the Chef uses a sous vide machine to create the most tender chicken. Knowing that most of us do not own one of these machines they have graciously offered preparation for chicken breast in this recipe. You may also use shredded rotisserie chicken or left over roasted chicken.
Course:
Salad
Cuisine:
Japanese
Keyword:
easy lunch recipe, light recipe
Servings: 4 servings
:
Ingredients for salad:
-
2
cups
mixed greens
napa cabbage, raddichio, romaine hearts -
1
cup
fried wontons -
1
cup
cellophane noodles -
1
cooked half chicken breast
chopped -
1
teaspoon
butter -
2
tablespoons
soy sauce -
2
tablespoon
plum vinaigrette
recipe below -
1
tablespoons
microgreens
garnish -
1
tablespoon
chives
finely chopped (garnish) -
1
tablespoon
sesame seeds
garnish*garnish to taste
Ingredients for Plum Vinaigrette:
-
2
tablespoons
Suehiro Vinegar -
2
tablespoons
olive oil -
2
tablespoons
Honey -
1
tablespoon
Soy Sauce -
1/2
tablespoon
sesame oil -
1/2
tablespoon
plum sauce -
1
teaspoon
grated ginger -
1
teaspoon
grated garlic - salt & black pepper to taste
-
Start by lightly seasoning the chicken with salt and black pepper, then sear it on a grill or in a hot pan until it’s golden brown on both sides.
-
Next, top the chicken breast with a teaspoon of butter and two tablespoons of soy sauce, and bake in the oven at 350 degrees for about 7 minutes.
-
In the meantime, make the plum vinaigrette. In a mixing bowl add 2 tablespoons of Red Wine Vinegar, 1/2 tablespoon plum sauce, 1 tablespoon soy sauce, 1/2 tablespoon sesame oil, 2 tablespoons of honey, 1 teaspoon of grated garlic, and one teaspoon of grated ginger and whisk until blended. Then, add 2 tablespoons of Canola oil and whisk again.
-
Now assemble the salad. When the chicken cools, slice it and place it in a bowl. On top of the chicken, add the chopped romaine lettuce and other mixed greens, Wonton and Cellophane Noodles. Season with Kosher salt and pepper to taste.
-
Next, pour the Plum Vinaigrette directly over the lettuce. (don’t put it on the won-ton or noodles or it will get soggy) Mix it all up by hand.
-
To Plate: Garnish salad with chives, sesame seeds, edible orchids and microgreens to taste.
If you would like to see my other “Favorite Restaurant” posts, just click!
Kale Salad with Citrus Vinaigrette from 370 Common
The Secrets to Making the Best Burger Ever from The Rustic Burger
Pasta with Pea Sauce from The Foundry Grill
Citrus Stuffed Roasted Chicken from The Communal
Enjoy! And if you would like to receive my free weekly recipe newsletter, please subscribe just under my picture on the right sidebar ~ Linda Spiker
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