Tyler Florence is a chef, author, and star of several Food Network shows. He graduated from the College of Culinary Arts at the Charleston, South Carolina, campus of Johnson & Wales University in 1991. He was later given an honorary doctorate from the University for his culinary success. Tyler believes in uncomplicated recipes, bright flavors and fresh food. You can learn more about Tyler here.
In this video, Tyler shows us how to make a crispy Asian chicken salad.
* 2 large full free-range chicken breasts, each cut into 2 single breasts
* 1 3-inch piece of fresh ginger, grated
* 4 tablespoons toasted sesame oil
* 2 tablespoons honey
* 1/4 cup and 2 tabelspoons low-sodium soy sauce
* 4 tablespoons toasted sesame seeds
* 1 cup dates, cut in half
* 1 hothouse cucumber, finely sliced
* 6 cups baby arugula
* 6 wonton wrappers, cut into thin strips and fried
* 1/2 bunch cilantro leaves
* 1/4 cup rice wine vinegar
* 2 tablespoons sugar
Preheat oven to 375 F.
Combine the 2 tablespoons of the grated ginger, 2 tablespoons of the sesame seeds, sesame oil, honey, salt and 2 tablespoons of the soy sauce in a mixing bowl and stir to combine. Set aside — this is the glaze that will be used on the chicken.
Heat a 2-count of olive oil in a large saut pan over medium heat. Season the chicken breasts on both sides with kosher salt and some freshly ground black pepper. Place the breasts skin-side down in the pan and sear until it has a nice golden color — about 3-5 minutes. Turn the breasts over and using a pastry brush liberally glaze the top of the skin with the sesame soy mixture. Place the whole pan into the preheated oven and roast for 5-7 minutes until chicken juices run clear. The breasts should remain moist and tender.
Meanwhile prepare the sweet sesame soy dressing. In a mixing bowl, combine the rice vinegar, soy sauce and sugar. Stir until dissolved. Whisk together as you incorporate the sesame oil then add the sesame seeds and ginger. In a large mixing bowl, add the arugula, thinly sliced cucumber, cilantro and dates and toss to coat. Add the crispy wonton wrappers at the last moment to ensure they remain crispy.
