The Chef: Carlos PimentelThe Restaurant: Katsuya at the SLS Hotel on South BeachThe Dish: Crispy Chicken Salad


2 cups mixed greens (napa cabbage, raddichio, romaine hearts)1 cup fried wontons1 cup cellophane noodles1 cooked half chicken breast, chopped1 teaspoon butter2 tablespoons soy sauce2 tablespoon plum vinaigrette1 tablespoons microgreens (garnish)1 tablespoon chives, finely chopped (garnish)1 tablespoon sesame seeds (garnish)*garnish to taste

Ingredients for Plum Vinaigrette:

2 tablespoons Red Wine Vinegar2 tablespoons Canola Oil2 tablespoons Honey1 tablespoon Soy Sauce1/2 tablespoon sesame oil1/2 tablespoon plum sauce1 teaspoon grated ginger1 teaspoon grated garlicsalt & black pepper to taste

Method of Preparation:

-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.

Serving suggestion: Katsuya Sake.

Serves: 1

Katsuya South Beach1701 Collins AvenueMiami Beach, FL

Join our Newsletter for the latest news right to your inbox