Katsu Chicken Peanut Salad Recipe
Crispy chicken breast, julienne vegetables, arugula and peanut dressing
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Chicken
Preheat the oven to 400°F (200°C). Season the chicken breasts with salt and pepper. Dredge each chicken breast in panko breadcrumbs until fully coated. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown and cooked through.
- 2
Prepare the Vegetables
While the chicken is baking, julienne the carrots, cucumber, and red bell pepper. Chop the green onions and set aside.
- 3
Make the Peanut Dressing
In a small bowl, whisk together 1/4 cup of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. Add water to thin the dressing to your desired consistency.
- 4
Assemble the Salad
In a large bowl, combine the arugula, julienned vegetables, and sliced baked chicken. Drizzle the peanut dressing over the top and toss gently to combine.
- 5
Serve
Divide the salad among plates and serve immediately, garnishing with additional green onions if desired.
