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5.0 from 6 votes

Japanese Chicken Salad (with Homemade Dressing)

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
20 mins
Servings: 2 servings
Calories: 387 kcal
Course: Side Dish , Main Course , Salad , Lunch
Cuisine: Japanese

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

    Cup of Yum
  1. Dry the surface of 250 g chicken breast with a paper towel.
  2. Stab with a fork all over on both sides.
  3. Sprinkle both sides with 2 pinches salt and 1 tsp cornstarch.
  4. 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. 
  5. Add the chicken breast to the bowl and place cling film loosely over the top. Microwave for 2 mins on 600W.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Once the chicken is cool to the touch, cut into slices.
  11. Arrange your salad vegetables in a large bowl and place the chicken on top.
  12. Drizzle with sauce just before serving.
  13. 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

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

% 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.