Salad with Microwave-Steamed Chicken Tenders & Daikon Sprouts

1. 1

   To steam the chicken tenders: Arrange the chicken on a plate and sprinkle on the ingredients marked with in order.

2. 2

   Place the rosemary (or other herb) on top, wrap it with plastic wrap and cook it at 700W for 1 minute and 30 seconds.

3. 3

   Turn the chicken over and cook it for another 1 minute.

4. 4

   The cooking time depends on the size of the chicken.

5. 5

   Check the chicken when you turn it over, and adjust the cooking time if necessary.

6. 6

   Leave the chicken, with the plastic on, until they are cool.

7. 7

   Shred the chicken from Step 2 with your hand.

8. 8

   Onions: Thinly slice the onion and soak it in water for about 10 minutes.

9. 9

   Drain in a colander and pat dry with paper towels.

10. 10

    Daikon sprout: Cut in half lengths.

11. 11

    In a bowl, mix the ingredients marked with to make the dressing.

12. 12

    Mix the chicken from Step 3 and onion from Step 4 with the dressing.

13. 13

    Add the daikon sprout and toss them evenly.

14. 14

    Serve it on a plate and garnish with the bonito flakes.

15. 15

    I used Cinzano Dry Vermouth; a blend of white wine with essences of herbs and spices, instead of white wine.

16. 16

    This flavorful drink is good for cooking and drinking.

* Per serving · 4 servings · Values may vary.

No additional tips available.