Japanese Yakitori Chicken Salad

Yakitori only became truly mainstream in Japan in the late 1950s and was adopted in America even more recently. Chef's Marketplace was inspired by the flavors of Japan to create this heart healthy, yakitori inspired salad. We start with tender, grilled chicken breast, to be served atop a salad of mixed greens, including immune boosting baby kale, cucumber, daikon radish sprouts, and shiso leaves. We serve it with a side of miso dressing and perfect it with a garnish of Yamagobo and a sprinkling of sesame seeds. Itadakimasu!

Remove the yakitori chicken from the salad and cover with a damp paper towel. Heat the chicken in the microwave for 30 seconds. Toss the salad with the dressing and place the warm chicken on top.

Chicken Breast, Cucumber, Butter Lettuce, Kale, Radishes, Spring Mix, Radish Sprouts, Olive Oil, Mirin, Miso Paste, Rice Vinegar, Shiso Leaf, Yamagobo, Lemon Juice, Sugar, Soy Sauce, Tamari Soy Sauce, Sesame Seeds, Sesame Oil, Togarashi Chili Spice , Chili Pepper, Orange Peel, Sesame Seed, Ginger, Japanese Pepper, Seaweed , Sake, Brown Sugar, Garlic, Ginger
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