Asian Caesar Salad with 5-Spice Chicken

This salad deliciously blends the lemon and romaine of a traditional Caesar salad with the Asian tang of 5-spice seasoning and wasabi powder. Tender soba (buckwheat) noodles pair well with the crunch of water chestnuts. For a complete meal, enjoy with hot, crusty Italian bread alongside

Serves 4–6
1 TB plus 1 tsp unrefined (not toasted) sesame oil, divided
1/2 tsp Chinese 5-spice powder
salt, to taste
1 lb boneless, skinless chicken breasts
4 oz soba noodles
8 cups washed and torn romaine lettuce
1/3 cup extra virgin olive oil
2 TB rice vinegar
2 TB lemon juice
1 tsp Dijon mustard
1/2 tsp wasabi powder
1 large clove garlic, minced
sea salt, to taste
ground black pepper, to taste
1 can (8 oz) diced water chestnuts, drained and rinsed

Mix 1 tablespoon of sesame oil with the 5-spice powder and salt. Rub on all sides of each chicken breast. Let the chicken rest in the refrigerator while preparing the noodles. Cook the soba noodles according to package instructions. When finished cooking, drain and toss with the remaining teaspoon of sesame oil to prevent noodles from sticking together. Cool in the refrigerator while grilling chicken. Grill the chicken over medium heat, turning once until cooked through. While chicken is cooking, prepare the dressing by whisking together the olive oil, vinegar, lemon juice, mustard, wasabi, garlic, salt and pepper. In a salad bowl, combine noodles with torn romaine. Toss with the prepared dressing. Slice the chicken into strips and layer across the top of the salad. Garnish with water chestnuts.