Nanohana and Chicken Tender Egg Salad
A fresh spring salad made with tender nanohana, juicy chicken tenderloin, and creamy eggs. Packed with protein and full of texture, it is light yet satisfying.
Nanohana is one of the most beloved spring vegetables in Japan, known for its gentle bitterness and vibrant color. When paired with chicken tenderloin and soft boiled eggs, it transforms into a beautifully balanced salad that feels both nourishing and comforting.
The creamy dressing combines mayonnaise, grain mustard, garlic, and a touch of soy sauce, bringing depth and richness to every bite. Perfect as a side dish, light meal, or even a healthy sake snack.
What you'll need
- 100 g nanohana
- 2 chicken tenderloins
- 2 soft boiled eggs
- 2 tbsp mayonnaise
- 1 tbsp grain mustard
- 1 tsp garlic paste
- A pinch of salt and black pepper
- A splash of soy sauce
How to make it
Cut the nanohana into bite sized pieces and boil in salted water for 1 minute. Rinse under cold water and squeeze out excess moisture.
Boil the chicken tenderloins with cooking sake for 30 seconds, turn off the heat, and let sit covered for 10 minutes. Transfer to ice water, then shred into bite sized pieces.
Place the nanohana, chicken, and quartered soft boiled eggs in a bowl. Add mayonnaise, grain mustard, garlic, soy sauce, salt, and black pepper. Toss gently until evenly coated and serve.
Tips
- Use eggs boiled for 7 minutes for a creamy texture
- Skip the garlic for a lighter and cleaner flavor
- Pork shabu shabu can be used instead of chicken for extra richness