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.
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
- 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.
- 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.
- Combine all the Dressing ingredients in a mixing bowl. Add Chicken and Carrot, and combine well.