Japanese chicken salad

    40 min

    The ingredients for this salad are presented individually on a platter rather than being mixed together, with a simple tahini-based dressing so everyone can help themselves. Typical of Japanese cooking, there is a fairly small amount of meat per person, but plenty of raw vegetables to crunch through and fill you up.

    3 people made this

    Serves: 4 

    • 2 skinless boneless chicken breasts (fillets), about 300 g (10 ½ oz) in total
    • 1 tbsp mirin or sake
    • salt and pepper
    • Tahini dressing
    • 2 tbsp tahini
    • 1 small garlic clove, crushed
    • 1 tbsp soy sauce
    • 2 tsp lemon juice, or to taste
    • chilli powder to garnish
    • Salad
    • 10 cm (4 in) piece cucumber
    • 2 carrots
    • 1 red pepper, seeded
    • 2 Little Gem lettuces, separated into leaves
    • handful of fresh basil leaves, finely shredded
    • handful of fresh mint leaves, finely shredded
    • 8 spring onions, halved lengthways
    • 115 g (4 oz) button mushrooms, thinly sliced

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Place the chicken breasts on a heatproof plate in a steamer set over gently boiling water. Sprinkle with the mirin or sake and a little seasoning. Cover and steam for 10–12 minutes or until cooked. Set aside to cool.
    2. To make the dressing, mix all the ingredients, except the chilli powder, in a bowl. Drain the cooking juices from the chicken and make up to 4 tbsp with water. Add to the dressing. Taste and add more lemon juice, if necessary. Pour into a serving bowl and sprinkle with a pinch of chilli powder.
    3. For the salad, cut the cucumber, carrots and red pepper into fine strips of similar length, about 5 cm (2 in). Arrange the lettuce leaves at one end of a large platter. Scatter over the shredded basil and mint. Cut the chicken into strips and place on the lettuce. Arrange all the other salad ingredients attractively on the platter. Serve with the dressing in a separate bowl for people to help themselves.

    Some more ideas

    Make a Chinese-style salad by halving the amount of carrot, cucumber and red pepper and add instead ½ can of bamboo shoots, well drained, about 12 canned water chestnuts, thinly sliced, 125 g (4 ½ oz) fresh bean sprouts, and a few baby sweetcorn, cooked and sliced lengthways. Mix the salad ingredients together and pile them high in a large bowl. Make a dressing from 4 tbsp bottled plum sauce, 2 tbsp soy sauce, 2 tbsp toasted sesame oil and 1–2 tsp lemon juice with a pinch of caster sugar. Sprinkle a few toasted sesame seeds on top. * For a vegetarian salad, use 250 g (9 oz) marinated or smoked tofu, sliced or diced, instead of the steamed chicken.

    Plus points

    Because all the vegetables are eaten raw, this salad offers lots of vitamin C. The vegetables are also an excellent source of fibre and of beta-carotene, which with vitamin C plays a role in protecting against cancer. * Mushrooms provide useful amounts of some of the B vitamins as well as good quantities of the trace mineral copper. Copper is a component of many enzymes and is needed for bone growth and the formation of connective tissues.

    Each serving provides

    Excellent source of vitamin A, vitamin B6, vitamin C. Good source of copper, folate, iron, niacin. Useful source of potassium, selenium, vitamin B1, vitamin B2, zinc.

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