Instructions
- Marinate Chicken with tamari, yuzu juice, and ginger for at least 30 minutes.
- Sous vide Chicken at 145°F (63°C) for 1 hour, then sear in a hot pan for a crispy skin.
- Let Chicken cool and slice into strips.
- Combine all Sauce ingredients in a small bowl and whisk until smooth.
- In a large bowl, combine Baby butter lettuce, shaved rainbow carrots, and edamame.
- Add sliced Chicken to the salad.
- Pour Sauce over the salad and toss gently to coat.
- Top with crispy fried shallots and black sesame seeds.
- Serve immediately.
