3 lbs. Chicken Breast ~ boneless, skinless, grain fed preferred 1.4 kg

½ tsp. Lemon Grass ~ chopped very fine 2 ml
½ Green Finger Hot Chili ~ chopped fine ½
1½ med. Limes ~ juiced 1½ med.
1½ tsp. Sugar 7 mL
1 Tbsp. Cilantro ~ chopped 15 ml
1 Tbsp. Light Soya Sauce 15 ml
2 Tbsp. Extra Virgin Olive Oil 30 ml
2 Tbsp. Water 30 ml
½ med. Shallot ~ chopped ½ med.

1?3 lb. Rice Noodles 150 g.
8 oz. Canton Noodles 225 g.
1 lb. Asparagus ~ blanched, cut on bias 454 g.
3 oz. Shiitake Mushrooms ~ sautéed 85 g.
1 cup Baby Corn ~ cut on bias 250 mL.
½ tsp. Ginger ~ chopped 2 mL.
1 clove Garlic ~ chopped 1 clove
2 Tbsp. Light Soya Sauce 30 mL.
2 Tbsp. Teriyaki Sauce 30 mL.
2 Tbsp. Extra Virgin Olive Oil 30 mL.
½ Lime ~ juiced ½
½ Tbsp. White Wine Vinegar 8 mL

½ Head Raddichio ½ Head
1 Head Endive 1 Head
1 Tbsp. Sesame Seeds 15 mL.

Here’s How!

In a non reactive bowl or shaker, prepare the dressing by mixing the lemon grass, chili, lime juice, sugar, cilantro, soya sauce, olive oil, water and shallot together, reserve.

Lightly brush the chicken breasts with half of the dressing and bake at 425°F until cooked.

Cook the rice and canton noodles in salted water for just a couple of minutes. The rice noodles, in particular, do not take long to cook.

Prepare the noodle salad by tossing together the rice noodles, canton noodles, asparagus, shiitake mushrooms, baby corn, ginger, garlic, soya sauce, teriyaki sauce, olive oil, lime juice and vinegar, reserve.

To serve, place a background of raddichio and endive on a plate. Place the noodle salad in the centre of the plate and top with the cooked chicken that has been sliced lengthwise. Drizzle with the remaining dressing and sprinkle with the sesame seeds.