Tender Chicken Tenderloin and Mizuna Salad with Yuzu Kosho
This refreshing Japanese salad combines juicy poached chicken tenderloins, crisp mizuna, and edamame with the bright heat of yuzu kosho. Light yet satisfying, it's perfect as a healthy side dish or a flavorful appetizer.
What to drink with it
Looking for a healthy salad that doesn't sacrifice flavor? This Japanese inspired chicken salad is packed with fresh textures and bold citrusy spice.
Gently poaching the chicken with residual heat keeps it incredibly moist, while mizuna adds a peppery crunch and edamame brings a satisfying bite. Finished with fragrant yuzu kosho and fresh yuzu juice, every bite is refreshing, vibrant, and surprisingly addictive.
What you'll need
- 3 chicken tenderloins
- 2 tbsp sake
- 3 bunches mizuna, cut into 3 cm pieces
- About 30 shelled edamame
- 1 tbsp olive oil
- 3 pinches salt
- 1 tsp yuzu kosho
- 1 tsp soy sauce
- 1 tsp yuzu juice, or lemon juice
How to make it
Bring a pot of water to a boil and add 2 tbsp sake. Add the chicken tenderloins, cook for 10 seconds, then turn off the heat. Cover and let the chicken rest in the hot water for 5 minutes. Transfer to an ice bath, pat dry, and shred into bite sized pieces. Cut the mizuna into 3 cm lengths.
In a large bowl, combine the shredded chicken, mizuna, and edamame. Add the olive oil, salt, yuzu kosho, and soy sauce, then toss until everything is evenly coated.
Add the yuzu juice and gently toss once more. Chill in the refrigerator until ready to serve.
Tips
- Poaching the chicken with residual heat keeps it exceptionally tender and juicy without drying it out
- Adding the yuzu juice at the very end preserves its fresh citrus aroma. If yuzu isn't available, fresh lemon juice is an excellent substitute.
- Chill the salad well before serving to allow the flavors to meld together. It's even more refreshing on a hot day.
What to drink with it
