Katsu Chicken Salad Recipe
crispy chicken breast, julienne vegetables, peanuts, arugula, miso ginger dressing
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Ingredients
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Chicken
Salad
Dressing
Method
Prepare the Chicken
- 1
Bread the Chicken
Season the chicken breasts with salt and pepper. Dredge each piece in flour, dip in beaten egg, then coat with panko breadcrumbs.
- 2
Fry the Chicken
In a large skillet, heat vegetable oil over medium heat. Fry the chicken breasts until golden brown and cooked through, about 4-5 minutes per side. Remove and let drain on paper towels.
Prepare the Salad
- 3
Chop the Vegetables
Julienne the carrot, cucumber, and red bell pepper. Place the arugula in a large salad bowl and add the julienned vegetables and peanuts.
Make the Dressing
- 4
Mix the Dressing
In a small bowl, whisk together the miso paste, grated ginger, soy sauce, rice vinegar, sesame oil, and honey until smooth.
Assemble the Salad
- 5
Combine and Serve
Slice the fried chicken into strips and place on top of the salad. Drizzle with miso ginger dressing and toss gently before serving.
