Warm Mirin chicken and pumpkin salad

Total time 50 mins
15 mins preparation time
10 mins marinating time
25 mins cooking time

An easy salad recipe made from crisp lettuce combined with oven-cooked pumpkin or squash chunks, cherry tomatoes and mini cucumbers. Topped with fried marinated chicken strips and a Kikkoman Mirin and toasted sesame oil dressing.

Ingredients

4 portion(s)
400 g
pumpkin (e.g. Hokkaido)
4 tbsp
olive oil
0.50 tsp
rosemary, chopped
Freshly ground pepper
0.25 tsp
thyme, rubbed
400 g
skinless chicken breast or thigh
200 g
cherry tomatoes
2.50 
mini cucumbers
150 g
mixed salad leaves (refrigerated)
1 tsp
mustard
5.50 tbsp
lemon juice
Nutritional facts (per portion): 1597 kJ  /  380 kcal
16.3 g Fat
26.9 g Protein
29.8 g Carbohydrates

Preparation

Step 1

Preheat the oven to 200°C top/bottom heat (180°C convection oven). Wash the pumpkin, cut the flesh into 2 cm cubes and mix with 2 tbsp olive oil, the rosemary, 1 tbsp soy sauce, pepper and 2 tbsp Mirin. Spread the pumpkin mixture in a baking dish or on a small baking sheet and bake in a preheated oven for 10-12 minutes.

Step 2

For the marinade mix the remaining olive oil, 2 tbsp soy sauce, the thyme, pepper and 3 tbsp Mirin. Mix the chicken with the marinade and refrigerate for a short time.

Step 3

Wash the tomatoes and the cucumbers, cut the tomatoes in half and the cucumbers into thin slices or sticks. Wash the lettuce and spin dry. 

Step 4

For the dressing mix the mustard, sesame oil, lemon juice, remaining soy sauce and pepper and season with the Mirin.

Step 5

Fry the chicken in a non-stick pan for 5-8 minutes until golden brown. 

Step 6

Arrange the salad with the squash, tomatoes, cucumbers and warm chicken on plates, drizzle with the dressing and serve. 

Tip

Use roasted bell pepper pieces instead of the squash.

For a vegetarian option, substitute vegan roasted strips or tofu for the chicken.

Garnish with roasted pumpkin or sunflower seeds.

Recipe-ID: 1033

Recipe as PDF

Thank you for your feedback!

Let us know what you think

Click on the number of stars you want to give: the more the better!

Preheat the oven to 200°C top/bottom heat (180°C convection oven). Wash the pumpkin, cut the flesh into 2 cm cubes and mix with 2 tbsp olive oil, the rosemary, 1 tbsp soy sauce, pepper and 2 tbsp Mirin. Spread the pumpkin mixture in a baking dish or on a small baking sheet and bake in a preheated oven for 10-12 minutes.

For the marinade mix the remaining olive oil, 2 tbsp soy sauce, the thyme, pepper and 3 tbsp Mirin. Mix the chicken with the marinade and refrigerate for a short time.

Wash the tomatoes and the cucumbers, cut the tomatoes in half and the cucumbers into thin slices or sticks. Wash the lettuce and spin dry. 

For the dressing mix the mustard, sesame oil, lemon juice, remaining soy sauce and pepper and season with the Mirin.

Fry the chicken in a non-stick pan for 5-8 minutes until golden brown. 

Arrange the salad with the squash, tomatoes, cucumbers and warm chicken on plates, drizzle with the dressing and serve. 

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

01
02
03
04
05
06

Don’t miss a tasty thing!

Sign up and expect delicious inspiration on a regular basis!
Not all required fields have been filled in.

I would like to receive email updates on offers and product information. Unsubscribe any time, free of charge.