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Japanese Chicken Salad (with Homemade Dressing)

This Japanese chicken salad is made with perfectly tender and juicy chicken breast served over fresh salad vegetables, boiled eggs, and drizzled with my special homemade Japanese dressing. It's extremely easy to make a packed with nutrients!
Course Main Course, Salads, Sides
Cuisine Japanese
Prep Time 5 minutes
Cook Time 5 minutes
Resting time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 387kcal
Author Yuto Omura

Ingredients

Salad Chicken

  • 250 g chicken breast
  • salt2 pinches salt
  • Cornstarch1 tsp cornstarch
  • Ingredient sake½ tbsp sake
  •  
    1 tsp Chinese-style chicken bouillon powder
  • salt½ tsp salt
  • sugar¼ tsp sugar
  • 1 tsp mirin

Homemade Wafu Dressing

  • Soy sauce1 tbsp soy sauce
  • 1 tbsp mirin
  • sugar1 tsp sugar
  • ½ tbsp toasted sesame seeds
  • Ingredient sesame oil½ tbsp sesame oil
  • Olive oil½ tbsp olive oil
  •  
    ½ tsp garlic paste
  •  
    ½ tsp lemon juice
  •  
    1 pinch white pepper powder
  •  
    juice from the chicken

Suggested Salad Ingredients

  • boiled egg2 boiled egg
  • broccoli200 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.
    chicken breast wrapped in kitchen paper on a wooden chopping board
  • Stab with a fork all over on both sides.
    chicken breast pierced with a fork on a wooden chopping board
  • Sprinkle both sides with 2 pinches salt and 1 tsp cornstarch.
    chicken breast coated in a thin layer of corn starch
  • Take a microwavable bowl and add 1/2 tbsp sake, 1 tsp Chinese-style chicken bouillon powder, 1/4 tsp sugar, 1 tsp mirin and 1/2 tsp salt. Mix well. 
    sake, mirin, sugar and salt mixed in a glass mixing bowl
  • Add the chicken breast to the bowl and place cling film loosely over the top. Microwave for 2 mins on 600W.
    chicken breast in a glass mixing bowl and covered with plastic wrap
  • Flip the chicken over (be careful of the steam), place the cling film tightly back on and heat for another 2 mins 600w.
    chicken breast microwaved in a glass bowl
  • 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.
    Japanese chicken salad dressing in a pan
  • Take a jug and add 1/2 tbsp toasted sesame seeds, 1/2 tbsp sesame oil, 1/2 tbsp olive oil, 1/2 tsp garlic paste, 1/2 tsp lemon juice and 1 pinch white pepper powder. Pour the contents of the sauce pan into the jug and mix.
    Pouring cooked mixture into jug for Japanese chicken salad
  • 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.
    Pouring juices from chicken into Japanese chicken salad dressing
  • Once the chicken is cool to the touch, cut into slices.
    Sliced chicken breast on a wooden chopping board
  • Arrange your salad vegetables in a large bowl and place the chicken on top.
    Japanese Chicken Salad in a bowl
  • Drizzle with sauce just before serving.
    Pouring dressing over Japanese chicken salad
  • Enjoy!
    Complete Japanese chicken salad in a large wooden bowl

Video

Notes

To quick steam the broccoli, wash thoroughly, cut into bitesize pieces and place in a microwavable bowl. Add 1 tbsp of water and lightly wrap with clingfilm (or place a plate on top) and microwave for 3 minutes on 600W. Be careful of the steam when uncovering.
Wrap and store leftover chicken in the refrigerator, consume within 3-4 days or freeze and use within 1 month.
Cover and store leftover dressing in the refrigerator for up to 5 days.

Nutrition

Calories: 387kcal | Carbohydrates: 22.8g | Protein: 43.1g | Fat: 15.7g | Saturated Fat: 3.3g | Polyunsaturated Fat: 3.4g | Cholesterol: 279mg | Sodium: 1719.5mg | Fiber: 6.7g