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
Miso Ginger Dressing
Method
Chicken Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and pepper on both sides.
- 2
Bread the Chicken
Set up a breading station with three shallow bowls: one with flour, one with beaten egg, and one with panko breadcrumbs. Dredge each chicken breast in flour, dip in egg, and coat with panko breadcrumbs.
- 3
Fry the Chicken
In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add the breaded chicken breasts and fry for 4-5 minutes on each side, or until golden brown and cooked through. Remove and let drain on paper towels.
Salad Assembly
- 4
- 5
Assemble the Salad
In a large bowl, combine the arugula, julienned carrot, cucumber, and bell pepper. Toss gently to mix.
- 6
Add Peanuts
Sprinkle the peanuts over the salad mixture.
Dressing Preparation
- 7
Mix the Dressing
In a small bowl, whisk together miso paste, fresh ginger, rice vinegar, soy sauce, sesame oil, honey, and water until smooth.
Final Assembly
- 8
Combine Everything
Slice the fried chicken into strips and arrange it on top of the salad. Drizzle the miso ginger dressing over the entire salad.
- 9
Serve
Toss the salad gently to combine before serving. Enjoy your Katsu Chicken Salad!
