Chicken Osaka Salad Recipe

Prepare and Cook Chicken

Pat chicken breasts dry. Season both sides with kosher salt, black pepper, and garlic powder (about 1 tsp each across both breasts). Heat 2 tbs vegetable oil in a large skillet over medium-high heat until shimmering. Add the breasts and cook 5–6 minutes per side, or until internal temperature reaches 74°C / 165°F and juices run clear. Remove from pan and let rest on a cutting board for 5 minutes, then slice thinly against the grain into 1/4-inch strips.

Prepare Vegetables

While the chicken cooks, wash and dry the salad greens and place them in a large bowl. Thinly slice the cucumber lengthwise and then into half-moons (about 1/4-inch thick). Peel the carrot and julienne or use a peeler to make ribbons. Trim and thinly slice the scallions on the bias. Add shredded cabbage, cucumber, carrot, edamame, scallions, and pickled ginger to the greens and toss gently to combine.

Assemble Salad

Arrange the mixed greens and vegetables on a serving platter or individual bowls. Fan the sliced chicken over the top of the salad. Sprinkle the toasted sesame seeds and cilantro leaves (if using) across the salad.

Make the dressing: In a small bowl or jar combine 6 tbs mayonnaise, 2 tbs soy sauce, 1 tbs rice vinegar, 1 tbs mirin, 1 tsp sesame oil, 1 tsp fresh lemon juice, 1 tsp grated fresh ginger, 1 tsp honey, and 1 tsp Sriracha (optional). Whisk or shake vigorously until smooth and emulsified. Taste and adjust: add a little more soy for saltiness, honey for sweetness, or vinegar for brightness. If you prefer a thinner dressing, whisk in 1–2 tbs warm water until desired consistency is reached.

Dress the salad: Just before serving, drizzle 2–4 tbs of the dressing over the assembled salad (use more or less to taste) and gently toss to coat the greens and vegetables evenly. Reserve remaining dressing for guests to add more as desired.

Finish and serve: Sprinkle crispy fried onions or tempura flakes and toasted nori strips over the dressed salad for crunch and umami. Serve with lemon wedges on the side for an extra bright squeeze. Offer extra dressing on the side. Serve immediately so the crispy elements stay crunchy.