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
Chicken Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Dredge the Chicken
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast in flour, then dip in the egg, and finally coat with panko breadcrumbs.
- 3
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the breaded chicken breasts and fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
Salad Assembly
- 4
Prepare the Vegetables
Julienne the carrots, cucumber, and red bell pepper. In a large bowl, combine the arugula, julienned vegetables, and peanuts.
- 5
Slice the Chicken
Once the chicken has cooled slightly, slice it into strips and add it to the salad mixture.
Dressing Preparation
- 6
Make the Dressing
In a small bowl, whisk together the miso paste, grated ginger, sesame oil, rice vinegar, honey, water, and salt until smooth and well combined.
Final Assembly
- 7
Toss the Salad
Drizzle the miso ginger dressing over the salad and toss gently to combine all ingredients.
- 8
Serve
Divide the salad among plates and serve immediately, garnished with extra peanuts if desired.