What is Japanese Chicken Salad?
Japanese chicken salad is a simple dish made with chicken and vegetables, with some Japanese elements added. However, it’s important to note that “Japanese Chicken Salad” isn’t a traditional Japanese dish. While plenty of chicken dishes are served with salad in Japan, the term “chicken salad” isn’t commonly used there.
To make a chicken salad with Japanese flavors, you’ll need to cook the chicken using traditional Japanese methods and add a dressing that’s commonly used in Japan known as “wafu dressing” (和風ドレシング).
Today, I’ll be showing you how to make a Japanese-style chicken salad using a specific ingredient known as “salad chicken.” It’s a nutritious and easy-to-make meal that’s perfect for any occasion.
How I Developed This Recipe
When I started putting this recipe together, I had a clear idea of what I wanted to achieve: to create a Japanese-style chicken salad that would be the first thing that comes to mind when someone craves this dish. My goal was to create a salad that would be the go-to.
The dressing was a key part of the plan. It’s my favorite homemade concoction that perfectly balances the flavors. The dressing really brings out the best in the salad, enhancing without overpowering. The chicken is just as important. I used homemade salad chicken, which is packed with flavor, tender, and perfectly complements the rest of the salad.
I hope you enjoy trying this Japanese-style chicken salad! It’s got a unique blend of flavors and textures that I think you’ll like.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Japanese-style Chicken Salad at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
1. Salad Chicken
Start by drying the chicken with kitchen paper.
Use a fork to pierce both sides thoroughly. Not only does this tenderize the meat, but it also helps it absorb more flavour from the marinade.
Next, sprinkle with salt and rub the surface with a thin layer of cornstarch on both sides.
Take a microwavable bowl and add the sake, Chinese chicken stock powder, sugar, mirin and salt. Mix well.
Place the chicken breast in the bowl and place plastic wrap loosely over the top. Microwave for 2 mins at 600W.
Carefully peel back the plastic wrap and turn the chicken breast over. Cover tightly and microwave for another 2 minutes at 600W.
Once microwaved, the final and most important step is to leave the chicken in the microwave for 10 minutes without opening the door.
During these 10 minutes, the chicken will continue to cook in the steam and residual heat. If you take it out too early, there’s a good chance the chicken won’t be cooked. In the meantime, you can prepare the dressing and vegetables.
For perfectly cooked chicken breast, it should reach an internal temperature of 73ºC (165ºF). But as it continues to cook in the steam, it may be difficult to get an accurate temperature reading once it’s done. When serving, cut the chicken into slices and ensure there are no pink spots. Undercooked parts can be microwaved in 30-second increments.
Microwave cooking times may vary. For a 250g breast, microwave for 4 minutes at 600W with 10 minutes of steaming. If using larger breasts, cut them in half and cook them longer. Chicken tenderloins need 3 minutes, turning halfway.
If the chicken is dry, you microwaved it for too long. Note the weight and time for next time.
Jump to Full Recipe Measurements2. Wafu Dressing
Add the soy sauce, mirin, and sugar to a small saucepan and bring to a boil.
Let it boil for about 30-40 seconds to burn off the alcohol in the mirin and dissolve the sugar, then remove it from the heat.
Take a jug and add the sesame seeds, sesame oil, olive oil, garlic paste, lemon juice, and white pepper.
Swirl the pan around to help cool it slightly, and then pour the soy sauce, mirin, and sugar mixture into the jug.
When the chicken has finished the 10 minutes of steaming time, transfer it to a chopping board and pour the juices left in the bottom of the bowl into the dressing.
3. Assemble the salad
If you are using broccoli, wash it and cut it into florets. Place them in a microwavable bowl with 1 tbsp of water and cover. Microwave for 3 minutes at 600W.
Be careful of the steam when uncovering.
Cut the chicken into slices. This is not only for presentation and easy eating but also a good opportunity to ensure it’s fully cooked in the middle.
Arrange your choice of vegetables into serving bowls and place the chicken on top. I also placed soft-boiled eggs around the edge.
Mix the dressing again before drizzling it over the chicken and vegetables.
I hope you enjoy this Japanese Chicken Salad recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Japanese Salad Recipes
- Japanese Potato Salad (Izakaya Style)
- Wakame Salad (Japanese Seaweed Salad)
- Japanese Style Avocado Egg Salad with Wasabi Mayo
- Sashimi Salad (with Homemade Japanese Wafu Dressing)
Want more inspiration? Explore my Japanese Salad Roundup Post for a carefully selected collection of tasty recipe ideas to spark your next meal!
Japanese Chicken Salad (with Homemade Dressing)
Ingredients
Salad Chicken
Homemade Wafu Dressing
Suggested Salad Ingredients
- 2 boiled egg
- 200 g broccoli steamed, bitesize florets
- 150 g mixed leaf lettuce
- 100 g mini tomatoes
Instructions
- Dry the surface of 250 g chicken breast with a paper towel.
- Stab with a fork all over on both sides.
- Sprinkle both sides with 2 pinches salt and 1 tsp cornstarch.
- Take a microwavable bowl and add ½ tbsp sake, 1 tsp Chinese-style chicken bouillon powder (granules), ¼ tsp sugar, 1 tsp mirin and ½ tsp salt. Mix well.
- Add the chicken breast to the bowl and place cling film loosely over the top. Microwave for 2 mins on 600W.
- Flip the chicken over (be careful of the steam), place the cling film tightly back on and heat for another 2 mins 600w. Leave the bowl in the microwave and allow the chicken to rest in the steam for 10 minutes. It will continue to cook in the residual heat.
- To make the dressing, add 1 tbsp soy sauce, 1 tbsp mirin and 1 tsp sugar together in a small saucepan. Heat up and allow to boil for 30 seconds, then remove from the heat.
- Take a jug and add ½ tbsp toasted sesame seeds, ½ tbsp toasted sesame oil, ½ tbsp olive oil, ½ tsp garlic paste, ½ tsp lemon juice and 1 pinch white pepper powder. Pour the contents of the sauce pan into the jug and mix.
- Remove the chicken from the microwave, transfer it to a chopping board and leave to cool for a few minutes. Pour the chicken juices from the bowl into the dressing and mix.
- Once the chicken is cool to the touch, cut into slices.
- Arrange your salad vegetables in a large bowl and place the chicken on top.
- Drizzle with sauce just before serving.
- Enjoy!
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