Warm Mirin chicken and pumpkin salad
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
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!
Discover more
