Go Back

Japanese Chicken Salad

This colorful salad is crispy, nutritious, and satisfying!
Keyword Dairy-Free, Gluten Free
Servings 4
Author Adri Fonseca | Health Coach

Ingredients

Chicken

  • 500 gr organic chicken breast (cut into bite-sized pieces)
  • 1 tbsp unrefined sesame oil
  • 1 tbsp tamari
  • Sea salt and pepper to taste

Salad

  • Half purple cabbage (shredded)
  • 2 medium-sized carrots (grated)
  • 1 cucumber (diced)
  • 2 avocados (diced)
  • 6 bulb radishes (finely sliced)
  • 2 tbsp sesame seeds (plus a little extra for garnishing)
  • ½ bunch of coriander (plus a little extra for garnishing)

Dressing

  • ½ lemon (juiced)
  • 3 tbsp tamari
  • 2 tsp unrefined sesame oil
  • 2 tsp maple syrup (or raw honey)
  • ½ spring onion (finely sliced)
  • 1 tbsp sesame seeds

Instructions

  • Add the sesame oil to a frying pan and heat over medium-high heat.
  • Add the chicken and season with salt and pepper. Add the tamari sauce and cook for 3 to 5 minutes, or until cooked through.
  • Place the cooked chicken in a bowl and set aside.
  • To make the salad, toss all of the ingredients together in a large bowl.
  • To make the dressing, place all of the ingredients together in a small bowl and whisk until well combined. Season with salt and pepper to taste.
  • To serve, place the chicken on top of the salad and mix in the dressing.
  • Add extra sesame seeds and coriander as garnishes (optional).