Japanese Chicken Salad

Cook time 30 mins
Servings 2


500g chicken breast

1 tsp black sesame seeds

½ tsp white sesame seeds

100mL soy sauce

20mL red wine vinegar

Sachet of powdered Dashi

2 tbs. Japanese miso

10mL olive oil

1 avocado

1 Lebanese cucumber

1 nashi pear

90g rocket

1 cup of bean sprouts

2 tsp. Japanese mayonnaise (Kewpie)

Japanese Chicken Salad


Preheat oven to 180°C.

Dice the chicken into bite-size chunks; marinate in miso and sesame seeds. Place in the oven and cook

for 15 minutes.

While the chicken is cooking, mix the dashi, soy sauce, olive oil and red wine vinegar. Dice the avocado,

cucumber, nashi pear and place in a bowl with the rocket. Add the cooked chicken and the bean sprouts.

Add desired amount of dressing and serve in a bowl with a drizzle of Japanese mayonnaise.