This vibrant California Salad from Arthurs: Home of the Nosh brings the refreshing flavours of Montreal’s Arthurs Nosh Bar to your table, with poached chicken, fresh veggies, and a tangy almond dressing. Topped with crispy shallots and wonton strips, it’s a colorful, feel-good dish that’s as flavorful as it is fun.
California Salad
Ingredients:
Poached Chicken
- 2 medium (1.1 lb/500 g total) boneless, skinless chicken breasts
- 2 large green onions, twisted in half
- 2-inch piece peeled ginger, thickly sliced
- 3 tablespoons salt
Soy Mix
- ½ cup (120 ml) light soy sauce
- ½ cup (100 g) granulated sugar
- Scant ¼ cup (50 ml) water
- 2 teaspoons salt
Almond Dressing
- Generous ½ cup (135 ml) Soy Mix
- 1½-inch piece (½ oz/15 g) peeled ginger, minced
- 3 tablespoons almond butter
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons freshly squeezed lime juice
- 1½ teaspoons sambal oelek
- Scant ½ cup (100 ml) neutral oil
Assembly
- ¾ cup (80 g) thinly sliced napa cabbage
- Loosely packed 2 cups (80 g) thinly sliced romaine
- Packed 1/3 cup (50 g) shredded carrots
- Packed 1/3 cup (65 g) shredded Poached Chicken
- 1/3 cup (50 g) diced red bell pepper
- Packed ¼ cup (50 g) diced mango or pear
- 1 tablespoon finely chopped green onion
- 1 tablespoon chopped fresh cilantro
- ½ avocado, diced
- Almond Dressing, to taste
- Fried shallots, for topping
- Fried wonton wrapper strips, for topping
Directions:
Make the Poached Chicken
- Place all ingredients in a medium pot. Fill with enough water to submerge the chicken by 1 inch. Bring to a simmer and cook for 10 to 15 minutes, until the chicken is fully cooked through. Alternatively, once the water is simmering, you can cover the pot and place in a 350°F oven for a similar amount of time.
- Let the chicken cool slightly, then shred. Store in an airtight container in the fridge for up to 1 week.
Make the Soy Mix
- In a saucepan, bring the soy sauce, sugar, and water to a boil. Simmer until the sugar is melted. Transfer to a heatproof bowl and let cool. Taste, and add the salt a little at a time; the quantity you need will depend on how salty your soy sauce is. Store in an airtight container in the fridge for as long as your soy sauce lasts (longer than you).
Make the Almond Dressing
- In a blender blitz all ingredients, minus the neutral oil, until combined. With the blender running, slowly drizzle in the oil until emulsified. Store in an airtight container in the fridge for up to 2 weeks.
Assemble
- Layer the cabbage, romaine, and carrots in a salad bowl, then top with the chicken, bell pepper, mango, green onion, cilantro, and avocado. Drizzle with some Almond Dressing, then top with a handful of fried shallots and wonton wrappers.
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Arthurs: Home of the Nosh is the upcoming debut cookbook from Raegan Steinberg, Alexandre Cohen, and Evelyne Eng, hitting shelves on May 6, 2025, from Appetite by Random House. This vibrant, personality-packed collection brings the beloved Jewish comfort food of Montreal’s Arthurs Nosh Bar into home kitchens, with standout brunches, deli favourites, and Shabbat dishes inspired by the co-owners’ family roots and restaurant classics. With playful design, stunning photography by Karolina Jez, and unfiltered stories from the authors, it’s a joyful celebration of food, family, and noshing.
