Japanese Chicken Salad
Cook Time 30 mins
Servings 2
Ingredients
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)
Method
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.