Shungiku (Edible Chrysanthemum) leaves are available from Asian grocery stores. Shungiku has quite strong flavour which I didn’t like when I was young but I love it now. This salad can be made with Spinach or other green, but this strong fragrant vegetable is the best with this creamy dressing.


4 servings


Shungiku (Edible Chrysanthemum) 200g
Chicken Breast Fillet 1
Ginger a few slices
Spring Onion 1 *cut to 7-8cm
Salt 1/2 teaspoon
Toasted Sesame Seeds 1 tablespoon *ground
Japanese Mayonnaise 2 to 3 tablespoons
Soy Sauce 1 tablespoon

  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. Wash Shungiku well and cook quickly in boiling water until tender. (Do not over cook Shungiku as it is easy to do so.) Dip in cold water to stop cooking further, drain well and squeeze to remove excess water, then cut 3 to 4cm.
  3. Mix other ingredients, add Chicken and Shungiku, and combine all well.