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  • Roast Chicken Salad With Sesame Dressing

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    Roast Chicken Salad With Sesame Dressing
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 7/8 lb boneless chicken thigh
    •     Salt as needed
    • 1 Tbsp. Japanese rice wine (sake)
    •     Salad oil for greasing pan
    • 1/2 x cucumber
    • 1 3/8 ounce carrot
    • 1/2 x leek
    • 1 1/8 ounce fresh green seaweed (wakame seaweed)
    • 8 x cherry tomatoes
    • 1/8 c. vinegar
    • 2 tsp sugar
    • 1/8 c. soy sauce (shoyu)
    • 2 Tbsp. kelp-flavored fish stock (nidashijiru)
    • 1 Tbsp. salad oil
    • 1 Tbsp. white sesame seeds

    Directions

    1. Prick chicken skin with fork and sprinkle with salt and sake. Place chicken in greased roasting pan and cook in preheated high-speed gas oven. High-speed gas oven temperature: about 460 degrees. Roasting time: about 12 min.
    2. Cut cucumber into strips, run water over them and drain in colander. Do the same with carrot and leek.
    3. Soak seaweed till soft, and blanch in boiling water for a few seconds. Drain in colander and cut into 3/4-inch pcs.
    4. Cut cherry tomatoes into half.
    5. Toast sesame seeds and chop roughly. Mix all dressing ingredients till well blended.
    6. When chicken is done, thinly slice diagonally into bite-size pcs. Pour half of dressing over slices.
    7. Arrange cucumber, seaweed, tomatoes and chicken attractively and pour remaining dressing over salad.
    8. This recipe yields 4 servings.

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