Katsu Chicken Salad Recipe
crispy chicken breast, julienne vegetables, peanuts, arugula, miso ginger dressing
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Chicken
Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, dip in beaten egg, and coat with panko breadcrumbs.
- 2
Cook the Chicken
Heat oil in a skillet over medium heat. Fry the chicken breasts until golden brown and cooked through, about 5-7 minutes per side. Transfer to a paper towel-lined plate to drain.
- 3
Prepare the Vegetables
Julienne the carrot, cucumber, and red bell pepper.
- 4
Assemble the Salad
In a large bowl, combine arugula, julienned vegetables, and peanuts. Slice the cooked chicken and place on top.
- 5
Add Dressing
Drizzle with miso ginger dressing and toss gently to combine. Serve immediately.
