GOLDEN VALLEY, Minn.-- Executive chef Serge Devesa from Colette Bar & Bistro in Sofitel Minneapolis joined us today with a taste of the restaurant's new lunch menu--he showed us how to make their Smoked Chicken Salad.

Colette Bar & Bistro is located in Sofitel Minneapolis at 5601 W 78th St. in Bloomington.  For more information or to make reservations, call 952-835-1900 or visit www.sofitelmplsdining.com.

Smoked Chicken Salad

12 oz of boneless smoked chicken meat, diced
1 cup bean sprouts
1 cup daikon, julienne style
1 cup carrots, julienne style
Red pepper, julienne style
1 cup green cabbage
3 tbsp wasabi dressing (wasabi powder, soy sauce and red wine vinegar)
1 oz roasted unsalted peanuts (for garnish)
1 tsp sesame seeds
Orange segments from 2 oranges (for garnish)
4 cherry tomatoes
¼ cup fresh cilantro, finely sliced
4 chives
Mixed salad greens

Orange Sauce
1 cup orange juice
2 tbsp sugar
2 oz butter

Peanut Sauce
2 oz peanut butter
1 tsp Thai curry paste
½ tsp chopped garlic
½ cup heavy cream

Directions
Salad
1. Dice the smoked chicken and cut up bean sprouts, daikon, carrots, red pepper and green cabbage.
2. Roast sesame seeds in a pan.
3. Clean the mixed salad and remove all water.
4. Make the wasabi dressing with a little bit of wasabi powder, soy sauce and red wine vinegar.
5. Roast the peanuts in the oven for a couple of minutes at 350?.

Orange Sauce
1. Caramelize the sugar and deglaze with orange juice.
2. Bring mixture to a boil and then reduce until sauce is a syrup consistency.
3. Add the softened butter and mix well

Peanut Sauce
1. Boil the heavy cream with peanut butter, garlic and Thai curry paste.
2. Reduce until sauce can cover a spoon.

To Finish
1. In a large bowl, mix together all cut vegetables with the mixed greens.
2. Add the chicken and wasabi dressing and mix well.
3. Display neatly in the middle of the plate.
4. Drizzle orange sauce around the plate and garnish with orange segments.
5. Drizzle peanut sauce around the plate and garnish with roasted peanuts.
6. To finish, add roasted sesame seeds on top of the salad with halved cherry tomatoes, long cuts of chives, and cilantro.

Bon Appétit!