Katsu Chicken Salad Recipe

Prepare the chicken

Pat the chicken breasts dry and place each between two sheets of plastic wrap or in a large zip-top bag. Pound to an even thickness about 1/2 inch thick using a meat mallet or rolling pin. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Breading station

Set up three shallow bowls: one with 1/2 cup all-purpose flour, one with the 2 eggs lightly beaten, and one with 1 1/2 cups panko breadcrumbs. Dredge each chicken breast in flour, shaking off excess, then dip in the beaten eggs, and finally coat evenly with panko, pressing gently so the crumbs adhere.

Fry the cutlets

Heat a wide sauté pan over medium-high heat and add 1 cup neutral oil. When the oil reaches 350°F (or shimmers and a small breadcrumb sizzles on contact), add the breaded chicken. Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Do not overcrowd; fry in batches if needed. Transfer cooked cutlets to a wire rack set over a baking sheet to drain and rest for 5 minutes; optionally brush or drizzle with 1/2 tsp sesame oil for flavor.

Slice

Using a sharp knife, slice the rested katsu chicken into 1/2-inch strips on a slight bias for serving.

Prepare the vegetables: Peel the carrot and julienne into thin matchsticks (or use a peeler to shave into ribbons). Halve the cucumber lengthwise, scoop seeds if watery, and slice thinly into half-moons or julienne to match the carrot. Thinly slice the red cabbage into fine strips. Slice the scallions on the bias into 1/4-inch pieces. Roughly chop cilantro and mint if using.

Assemble the base: In a large bowl, combine 4 cups packed arugula, the julienned carrot, cucumber, red cabbage, scallions, and herbs. Toss lightly to combine so the ingredients are evenly distributed.

Make the dressing: In a small bowl or jar, whisk together 2 tbs white miso paste, 1 tbs grated fresh ginger, 3 tbs rice vinegar, 1 tbs soy sauce, and 1 tbs honey or maple syrup until smooth. Slowly whisk in 3 tbs neutral oil and 1/2 tbs toasted sesame oil to emulsify. Stir in 1 tbs fresh lime juice and 2 tbs water to reach a pourable consistency. Season with 1/4 tsp salt and 1/8 tsp black pepper; taste and adjust sweetness, acidity, or salt as needed. If using a jar, secure lid and shake vigorously until combined.

Dress the salad: Right before serving, drizzle about half of the miso ginger dressing over the salad base (reserve some for guests to add more). Toss gently to coat the arugula and vegetables evenly.

Plate: Mound the dressed salad onto a large platter or divide among 2–4 plates (depending on portion). Arrange the sliced katsu chicken on top of the salad.

Finish and serve: Sprinkle 1/2 cup roughly chopped roasted peanuts and 1 tbsp toasted sesame seeds over the salad. Serve with lime wedges on the side and any remaining dressing passed at the table.