Japanese chicken salad

    40 mins

    The ingredients for this salad are presented individually on a platter rather than being mixed together, with a simple tahini-based dressing so everyone can help themselves. Typical of Japanese cooking, there is a fairly small amount of meat per person, but plenty of raw vegetables to crunch through and fill you up.

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    Serves: 4 

    • 2 skinless chicken breast fillets (about 300 g in total)
    • 1 tbsp mirin or sake
    • salt and pepper
    • For the dressing
    • 2 tbsp tahini
    • 1 small garlic clove, crushed
    • 1 tbsp soy sauce
    • 2 tsp lemon juice, or to taste
    • chilli powder to garnish
    • For the salad
    • 10 cm piece telegraph cucumber
    • 2 carrots
    • 1 red capsicum, deseeded
    • 2 baby cos lettuces, separated into leaves
    • handful of fresh basil leaves, finely shredded
    • handful of fresh mint leaves, finely shredded
    • 8 spring onions, halved lengthways
    • 115 g button mushrooms, thinly sliced

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Place the chicken breast fillets on a heatproof plate in a steamer set over gently boiling water. Sprinkle with the mirin or sake and a little seasoning. Cover and steam for 10–12 minutes or until cooked. Set aside to cool.
    2. To make the dressing, mix all the ingredients, except the chilli powder, in a bowl. Drain the cooking juices from the chicken and make up to ⅓ cup (80 ml) with water. Add to the dressing. Taste and add more lemon juice, if necessary. Pour into a serving bowl and sprinkle with a pinch of chilli powder.
    3. For the salad, cut the cucumber, carrots and red capsicum into fine strips of similar length, about 5 cm. Arrange the lettuce leaves at one end of a large platter. Scatter with the shredded basil and mint. Cut the chicken into strips and place on the lettuce. Arrange all the other salad ingredients attractively on the platter. Serve with the dressing in a separate bowl for people to help themselves.

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