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 Instructions
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, dip into beaten eggs, and then coat with panko breadcrumbs. Place on a baking sheet and bake for 20-25 minutes until golden brown and cooked through.
- 2
Prepare the Vegetables
While the chicken is baking, julienne the carrots, cucumber, and red bell pepper. Set aside.
- 3
Make the Miso Ginger Dressing
In a small bowl, whisk together 2 tablespoons of miso paste, 1 tablespoon of grated ginger, 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce, and 1 tablespoon of sesame oil until smooth.
- 4
Assemble the Salad
In a large bowl, combine arugula, julienned vegetables, and peanuts. Slice the baked chicken and place on top. Drizzle with the miso ginger dressing and toss gently to combine.
