Deck Salad Lincoln-at-Sea
Based on:
TypeSalad
Serves4 people
DateAugust 26, 2026
A warm meal salad shaped like an aircraft carrier, full of comfort and Eastern flavors.
A comforting, warm meal salad with a long, stacked presentation: grilled chicken slices as the aircraft carrier deck, resting on Thai noodles, with 'lifeboats' of halved eggs along the edge. The ship's silhouette is clearly visible, echoing the news of exhaustion onboard.
Ingredients
- 400 g Thai rice noodles
- 4 chicken breasts
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 lime
- 4 eggs
- 1 cucumber
- 1 red bell pepper
- 100 g julienne carrot
- 2 tablespoons roasted peanuts
- 1 bunch coriander
- 2 tablespoons sesame oil
- salt and pepper
Method
- Cook the rice noodles according to the package, rinse briefly with cold water, and toss with one tablespoon sesame oil.
- Mix a marinade of soy sauce, honey, juice of half a lime, salt, and pepper.
- Slice the chicken breasts into long, wide strips. Marinate for 15 minutes.
- Grill or pan-fry the chicken strips until cooked and golden brown.
- Boil the eggs for 7 minutes, peel, and halve.
- Slice the cucumber into long strips and the bell pepper into thin strips.
- Mix the noodles with carrot, cucumber, bell pepper, and coriander. Season with lime and sesame oil.
- On a large platter, shape a rectangular 'ship' with the noodle salad.
- Lay the chicken slices tightly together on top as the aircraft carrier deck.
- Place the halved eggs along the edges as 'lifeboats'. Sprinkle with peanuts and extra coriander.
Serving notes
- Serve warm for extra comfort.
- Place the platter in the center of the table for self-service.
- Offer lime wedges for a fresh touch.