Japanese Chicken Salad (with Homemade Dressing)
User Reviews
5.0
6 reviews
Excellent
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Prep Time
5 mins
-
Cook Time
5 mins
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Additional Time
10 mins
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Total Time
20 mins
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Servings
2 servings
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Calories
387 kcal
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Course
Side Dish, Main Course, Salad, Lunch
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Cuisine
Japanese
Japanese Chicken Salad (with Homemade Dressing)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
Salad Chicken
- 250 g chicken breast
- 2 pinches salt
- 1 tsp cornstarch
- ½ tbsp sake
- 1 tsp Chinese-style chicken bouillon powder (granules)
- ½ tsp salt
- ¼ tsp sugar
- 1 tsp mirin
Homemade Wafu Dressing
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- ½ tbsp toasted sesame seeds
- ½ tbsp toasted sesame oil
- ½ tbsp olive oil
- ½ tsp garlic paste
- ½ tsp lemon juice
- 1 pinch white pepper powder
- juice from the chicken
Suggested Salad Ingredients
- 2 boiled egg
- 200 g broccoli steamed, bitesize florets
- 150 g mixed leaf lettuce
- 100 g mini tomatoes
Instructions
- Dry the surface of 250 g chicken breast with a paper towel.
- Stab with a fork all over on both sides.
- Sprinkle both sides with 2 pinches salt and 1 tsp cornstarch.
- Take a microwavable bowl and add ½ tbsp sake, 1 tsp Chinese-style chicken bouillon powder (granules), ¼ tsp sugar, 1 tsp mirin and ½ tsp salt. Mix well.
- Add the chicken breast to the bowl and place cling film loosely over the top. Microwave for 2 mins on 600W.
- Flip the chicken over (be careful of the steam), place the cling film tightly back on and heat for another 2 mins 600w. Leave the bowl in the microwave and allow the chicken to rest in the steam for 10 minutes. It will continue to cook in the residual heat.
- To make the dressing, add 1 tbsp soy sauce, 1 tbsp mirin and 1 tsp sugar together in a small saucepan. Heat up and allow to boil for 30 seconds, then remove from the heat.
- Take a jug and add ½ tbsp toasted sesame seeds, ½ tbsp toasted sesame oil, ½ tbsp olive oil, ½ tsp garlic paste, ½ tsp lemon juice and 1 pinch white pepper powder. Pour the contents of the sauce pan into the jug and mix.
- Remove the chicken from the microwave, transfer it to a chopping board and leave to cool for a few minutes. Pour the chicken juices from the bowl into the dressing and mix.
- Once the chicken is cool to the touch, cut into slices.
- Arrange your salad vegetables in a large bowl and place the chicken on top.
- Drizzle with sauce just before serving.
- Enjoy!
Notes
- To quick steam the broccoli, wash thoroughly, cut into bitesize pieces and place in a microwavable bowl. Add 1 tbsp of water and lightly wrap with clingfilm (or place a plate on top) and microwave for 3 minutes on 600W. Be careful of the steam when uncovering.
- Wrap and store leftover chicken in the refrigerator, consume within 3-4 days or freeze and use within 1 month.
- Cover and store leftover dressing in the refrigerator for up to 5 days.
Nutrition Information
Show Details
Calories
387kcal
(19%)
Carbohydrates
22.8g
(8%)
Protein
43.1g
(86%)
Fat
15.7g
(24%)
Saturated Fat
3.3g
(17%)
Polyunsaturated Fat
3.4g
Cholesterol
279mg
(93%)
Sodium
1719.5mg
(72%)
Fiber
6.7g
(27%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 22.8g | 8% |
| Protein | 43.1g | 86% |
| Fat | 15.7g | 24% |
| Saturated Fat | 3.3g | 17% |
| Polyunsaturated Fat | 3.4g | 20% |
| Cholesterol | 279mg | 93% |
| Sodium | 1719.5mg | 72% |
| Fiber | 6.7g | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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