Chicken Root Vegetable Salad

Chicken Root Vegetable Salad

A tasty chicken and vegetable salad slightly enhanced with the mellow taste of peanuts.

Cooking time
10 minutes+
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)




6 pods

a dash

a dash


20g (0.7 oz)

1/2 tbsp


  1. Lay the chicken breasts in a fry pan, sprinkle on salt, soy sauce and sake. Cover and begin to heat. Once it begins to boil, lower the heat and allow to cook for a few min. Remove, allow to cool, and break apart into little pieces.
  2. Peel the turnip and carrot, cut into edible sized pieces.
  3. Boil the carrot starting from cold water. Once it becomes soft enough to be pierced, add in the turnip, cook, remove and place in a strainer.
  4. Boil the green peas for about 2 min. lightly salted water.
  5. Mix together (A) in a bowl. Add (1),(3) and (4) in a bowl and use for dressing.

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