Quick & Easy

Sesame chicken katsu salad

Crunchy crumbed chicken makes a perfect addition to this fresh salad with Japanese flavours




1.Cook edamame in a small saucepan of boiling water until tender; drain. Rinse under cold water; drain again.
2.Lightly dust chicken in flour, shaking off any excess. Coat in egg, then breadcrumbs combined with sesame seeds.
3.Place oil in a small heavy-based 
frying pan until a third full. Heat over medium-high heat until hot; cook chicken for 4 minutes on each side or until golden and cooked through. Drain on paper towel. Cool; slice thickly.
4.Make dressing.
5.Divide chicken, snow pea tendrils, cucumber, edamame and green onion between bowls; season to taste.
6.Drizzle salad with the dressing.


7.Combine ingredients in a small bowl.

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