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 pepper. Dredge each chicken breast first in flour, then dip in beaten egg, and finally coat with panko breadcrumbs.
- 2
Fry the Chicken
In a large skillet, heat the vegetable oil over medium heat. Fry the chicken breasts for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and let rest on a paper towel.
Salad Assembly
- 3
Prepare the Vegetables
Julienne the carrot, cucumber, and red bell pepper into thin strips.
- 4
Combine the Salad
In a large bowl, combine the arugula, julienned carrot, cucumber, and red bell pepper. Add the peanuts on top.
Dressing Preparation
- 5
Make the Miso Ginger Dressing
In a small bowl, whisk together miso paste, grated fresh ginger, soy sauce, rice vinegar, sesame oil, and honey until smooth.
Final Assembly
- 6
Assemble the Salad
Slice the fried chicken into strips and place on top of the salad. Drizzle the miso ginger dressing over the salad and toss gently to combine. Serve immediately.
