Rouxbe

• 1-inch piece fresh ginger
• 1 clove garlic
• 1/4 cup soy sauce
• juice of 1/2 a lemon
• 1 tbsp rice wine vinegar
• 1 tsp chili flakes
• 1/3 grapeseed or extra-virgin olive oil

To start, finely mince the ginger and garlic and add to a bowl. Next, add the soy sauce, lemon juice, rice wine vinegar, sugar and chili flakes and then whisk in the oil.

Set aside, while you prepare the chicken.

This can be done a day or two ahead of time and stored in the refrigerator.

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• 4 boneless, skinless chicken breasts

To prepare the chicken, slice it through the middle lengthwise. To do this, hold your knife horizontally to the cutting board and slicing through the middle of the breast.
Basically you want 8 long thin breasts or fillets.

Next, spoon a few tablespoons of the vinaigrette over the chicken, spreading it around to coat the chicken.

Let marinate for at least 15 minutes or even overnight in the refrigerator.

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• 1 cup panko bread crumbs
• 1/4 sesame seeds
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked pepper

Combine the panko with the sesame seeds and season with the salt and pepper.

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• 4 cups spinach leaves (preferably baby)
• 1/2 bunch fresh cilantro
• 1/2 bunch fresh mint
• 1/2 long English cucumber, unpeeled
• 2 green onions

For the spinach, cilantro and mint make sure it has been cleaned and spun dry.

I like to use my salad spinner to clean and dry my herbs.

For the cilantro and mint, give them a rough chop or simply remove them from their stems using your hands.

Next, slice the cucumber down the middle, lengthwise and then slice into thin slices.

For the green onion slice, the bulb end down the middle and then slice the white and green part.

Place everything in a large bowl and set aside while you cook the chicken.

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• 3 to 5 tbsp grapeseed or vegetable oil

To start, first dredge about half of the chicken into the panko mix and then set aside.

Next heat a large fry pan over medium heat and perform the Water Test. Once hot add the oil, followed by the breaded chicken pieces. Fry the chicken on each side until golden brown and cooked through.

Meanwhile line a plate with paper towel and bread the remaining pieces of chicken.

Once the first batch of chicken is done, remove and place onto the plate lined with paper towel.

If needed, add a bit more oil and continue cooking the chicken.

Once of all of the chicken is cooked set aside while you assemble the salad.

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• A few tablespoons of the Vinaigrette
• 1 tbsp toasted sesame seeds (optional)

Add a few tablespoons of the vinaigrette (and the sesame seeds if using) to the salad and gently toss to coat the spinach.

Taste for seasoning, adding more vinaigrette and/or seasoning as needed.

Place a handful of the salad onto a large plate. Top with a piece of chicken. Then add another bit of salad, followed by another piece of chicken.

Serve immediately and enjoy!