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
Cooking Chicken
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper. Dredge each piece in flour, dip in beaten egg, and coat with panko breadcrumbs.
- 2
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken for about 5-7 minutes on each side until golden brown and cooked through. Remove and let cool before slicing.
Salad Assembly
- 3
Prepare Vegetables
Julienne the carrot, cucumber, and red bell pepper. Set aside.
- 4
Assemble the Salad
In a large bowl, combine arugula, julienned vegetables, and peanuts. Add sliced chicken on top.
Dressing Preparation
- 5
Make the Miso Ginger Dressing
In a small bowl, whisk together miso paste, grated ginger, rice vinegar, soy sauce, sesame oil, honey, and water until smooth.
Serving
- 6
Serve the Salad
Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
