Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise

Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise

If you make it with the ingredients here in their listed amounts, one serving will have about 113 calories. If you use low-cal mayonnaise, it will be about 88 calories.

Ingredients: 2 servings

Chicken tenders
2 (about 100 g )
A small amount
Salt (to rub in the cucumbers)
a small amount
◎ Mayonnaise
1 tablespoon
◎ Umeboshi
1 (see notes)
◎ Kombu tea granules (optional)
1/3 teaspoon


1. Poach the chicken tenders in water with a little sake in it, cool and shred. If there are any sinews, remove them. Cut the cucumber thinly (or julienne) and rub in with a little salt. Squeeze out tightly.
2. Take the pit out of the umeboshi and chop into a paste. Combine with the other ingredients marked ◎ (mayonnaise, kombu tea granules) in a bowl and mix well. The kombu tea granules will dissolve if you mix well. If you don't have it, use dashi stock granules instead.
3. Add the chicken and cucumber from Step 1 to the mixture from Step 2. This goes better if you use a rubber spatula. Taste and adjust the seasoning if needed with salt and pepper.
4. Put on a serving plate and garnish with bonito flakes (not listed).
5. Variation: Also delicious with 1 tablespoon of Parmesan cheese. Taste and adjust.

Story Behind this Recipe

This is the recipe that is the basis for "Chicken Tender and Cucumber Shira-ae with Umeboshi Flavor" (Recipe ID: 316169). I didn't think it was worth posting as a separate recipe, but putting it in one recipe made it too long so I separated the recipe.