Kabocha and Steamed Chicken Salad

1. 1

   Remove the skin from the chicken breast and butterfly the thicker section.

2. 2

   Cut into 4-5 portions.

3. 3

   Sprinkle with salt and sake.

4. 4

   Transfer to a heatproof container and microwave for 5-6 minutes.

5. 5

   Once Step 1 has cooled, shred into thin strips.

6. 6

   Cut the kabocha into bite-sized pieces.

7. 7

   Put a bit of water in the heatproof container and boil until slightly firm.

8. 8

   Let cool and cut into 7 mm wide slices.

9. 9

   Thinly slice the red onion, soak in water, and drain well.

10. 10

    Wash the lettuce, soak in water, drain, and shred.

11. 11

    Heat 2 tablespoons of oil in a frying pan and cook the kabocha.

12. 12

    Once it has browned a bit and softened, drain the oil.

13. 13

    Put the lettuce on a plate and top with the steamed chicken, kabocha, and red onion.

14. 14

    Top with dressing to taste.

15. 15

    Meatloaf

16. 16

    Shrimp and Broccoli Tartare Salad

17. 17

    Chicken Curry

* Per serving · 4 servings · Values may vary.

No additional tips available.