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
Preheat the oven to 400°F (200°C). Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and the last with panko breadcrumbs. Season the chicken breasts with salt and pepper. Dredge each breast in flour, dip in eggs, and coat with panko breadcrumbs.
- 2
Cook the Chicken
Heat a skillet over medium heat with a bit of oil. Cook the breaded chicken breasts for about 3-4 minutes on each side until golden brown. Transfer the chicken to a baking sheet and finish cooking in the oven for 15-20 minutes until fully cooked (internal temperature of 165°F or 74°C).
- 3
Prepare the Dressing
In a bowl, whisk together miso paste, grated ginger, rice vinegar, sesame oil, and honey until smooth. Adjust seasoning to taste.
- 4
Assemble the Salad
In a large bowl, combine arugula, julienne carrots, cucumber, and red bell pepper. Slice the cooked chicken into strips and add to the salad. Drizzle with miso ginger dressing and toss gently. Top with chopped peanuts.
