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
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.
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
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
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
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.