Twig Salad

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Twig Salad to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Twig Salad, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 cup vegetable oil
• 1/4 cup white sugar
• 1/4 cup white vinegar
• 1/2 teaspoon salt
• 1 teaspoon salt-free herb and
• spice blend
• 1/4 teaspoon ground black
• pepper
• 1 1/2 heads iceberg lettuce, torn
• into bite-sized pieces
• 1 pound chopped cooked chicken
• breast meat
• 1 (5 ounce) can chow mein
• noodles
• 1 (2.25 ounce) package blanched
• slivered almonds
• 1/4 cup sesame seeds, lightly
• toasted
• 4 green onions, chopped
• 2 teaspoons poppy seeds

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In small bowl, whisk together the oil, sugar, vinegar, salt, seasoning blend, and pepper

Step 2: Technique & Execution

In a large bowl, combine the lettuce, chicken, chow mein noodles, almonds, sesame seeds, green onions, and poppy seeds

Step 3: Technique & Execution

Pour salad dressing over the salad just before serving.