I first made this salad with ‘Goma-ae’ sauce that is made with Toasted Sesame Seeds, Sugar and Soy Sauce. It was delicious as it was, but today I added extra stuff as we often do. It turned a really nice salad. I am now writing down how I made it.


4 Servings


200g Chicken Breast OR Tenderloins
2 to 3 thin slices Ginger
1 Spring Onion *cut to 7-8cm
Salt 1/2 teaspoon
1 large Carrot *shaved into ribbons OR sliced into thin strips

2 tablespoons Toasted Sesame Seeds *ground
3 tablespoons Japanese Mayonnaise
1 teaspoon Sugar
2 teaspoons Rice Vinegar
1 tablespoon Soy Sauce

  1. Tear Chicken Breast fillet into 2 to 3 pieces so that it will cook quickly. Place Chicken, Ginger, Spring Onion and Salt in a saucepan, add water to cover. Cook Chicken over a medium to low heat. When cooked, let it cool in the liquid. When cool enough to handle, tear into strips.
  2. Carrot can be shaved into ribbons OR sliced into thin strips. If you want to cook Carrot, blanch in boiling water very quickly and avoid losing its crunchiness.
  3. Combine all the Dressing ingredients in a mixing bowl. Add Chicken and Carrot, and combine well.