Katsu Chicken Salad Recipe
Recipe information
Make Katsu Chicken Salad in just 40m. crispy chicken breast, julienne vegetables, peanuts, arugula, miso ginger dressing
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Frequently paired with
The best thing to pair and share with Katsu Chicken Salad
Ingredients
Salad Ingredients
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.
Local Coupons
No local coupons found for this recipe's ingredients.