Kabocha and Steamed Chicken Salad

Kabocha and Steamed Chicken Salad

This is a salad made with kabocha and steamed chicken. The kabocha is not fried, but it's crispy and delicious.

Ingredients: 4 servings

Kabocha squash
Pleated lettuce
1/4 stalk
Chicken breast
200 g
Red onion
Recipe ID: 1522770


1. Remove the skin from the chicken breast and butterfly the thicker section. Cut into 4-5 portions. Sprinkle with salt and sake. Transfer to a heatproof container and microwave for 5-6 minutes.
2. Once Step 1 has cooled, shred into thin strips. Cut the kabocha into bite-sized pieces. Put a bit of water in the heatproof container and boil until slightly firm. Let cool and cut into 7 mm wide slices.
3. Thinly slice the red onion, soak in water, and drain well. Wash the lettuce, soak in water, drain, and shred.
4. Heat 2 tablespoons of oil in a frying pan and cook the kabocha. Once it has browned a bit and softened, drain the oil.
5. Put the lettuce on a plate and top with the steamed chicken, kabocha, and red onion. Top with dressing to taste.
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Story Behind this Recipe

This is something I came up with on a whim.