Japanese Chicken Salad Recipe
An easy-to-make Japanese-inspired chicken salad featuring a blend of fresh vegetables, tender marinated chicken, and a light, umami-rich dressing. Perfect for a refreshing lunch or light dinner.
Ingredients
- 200 g Chicken breast
- 1 tbsp Soy sauce
- 1 tbsp Miso paste
- 2 tsp Sesame oil
- 1 tbsp Rice vinegar
- 2 cups Mixed greens
- 1 cup Shredded cabbage
- 1 medium Carrot (julienned)
- 1/2 thinly sliced Cucumber
- 1 tbsp Sesame seeds (for garnish)
- Optional toppings Edamame, avocado
Instructions
- Marinate the Chicken: Combine soy sauce, miso paste, and 1 teaspoon of sesame oil. Marinate the chicken breast for 15-20 minutes to enhance flavor.
- Cook the Chicken: Pan-sear or grill the chicken on medium heat for 5-6 minutes per side, or until fully cooked. Let it rest briefly, then slice thinly.
- Prepare Vegetables: Thinly slice the cabbage, julienne the carrot, and slice the cucumber. Keep the veggies cold to maintain crispness.
- Make the Dressing: Mix rice vinegar, 1 teaspoon of sesame oil, and a dash of soy sauce. Optionally, add a pinch of sugar or honey for sweetness.
- Assemble the Salad: In a large bowl, layer the greens, cabbage, carrot, and cucumber. Arrange the sliced chicken on top and drizzle with dressing.
- Garnish: Sprinkle sesame seeds over the salad. Add optional toppings like avocado or edamame for extra texture.
- Serve: Serve immediately and enjoy the fresh flavors of this Japanese chicken salad.
Notes
- For a vegan option, substitute chicken with tofu.
- If you can’t find miso paste, tahini or extra soy sauce works as a substitute.
- To keep vegetables crisp, store the dressing separately if prepping ahead of time and add right before serving.