Crunchy crumbed chicken makes a perfect addition to this fresh salad with Japanese flavours.
Yield
Serves 2
Prep Time
10mins
Cook Time
25mins
Difficulty Level
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Ingredients

  • 1 cup (200 g) frozen shelled edamame
  • 4 chicken tenderloins
  • ¼ cup (40 g) plain flour
  • 1 egg, beaten lightly
  • ½ cup (40 g) panko breadcrumbs
  • 2 tbsps white sesame seeds
  • ½ cup (125 ml) vegetable oil, to shallow-fry
  • 60 g snow pea tendrils
  • 60 g snow pea tendrils
  • 2 baby cucumbers, sliced on the diagonal
  • 2 green onions, sliced thinly lengthways

DRESSING

  • ⅓ cup (100 g) Japanese mayonnaise
  • 2 tbsps rice wine vinegar
  • ½ tsp shichimi togarashi
01.

Cook edamame in a small saucepan of boiling water until tender; drain. Rinse under cold water; drain again.

02.

Lightly dust chicken in flour, shaking off any excess. Coat in egg, then breadcrumbs combined with sesame seeds.

03.

Place oil in a small heavy-based 
frying pan until a third full. Heat over medium-high heat until hot; cook chicken for 4 mins on each side or until golden and cooked through. Drain on paper towel. Cool; slice thickly.

04.
Make dressing.
05.

Divide chicken, snow pea tendrils, cucumber, edamame and green onion between bowls; season to taste.

06.

Drizzle salad with the dressing.

DRESSING

01.

Combine ingredients in a small bowl.

Photo: bauersyndication.com.au

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