Potato and Asparagus Salad

Potato and Asparagus Salad

Lightly flavored and filling

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 3)

Ingredients(Servings: 3)

150g (5oz)

100g (3.5oz)

3 spears

cooking oil

1/2 Tbsp

60g (2oz)

as needed


  1. Cut chicken and potatoes into bite-size portions. Remove hard bottom from asparagus and slice spears on an angle. Remove seeds and thinly slice bell pepper.
  2. Place potatoes in a microwavable dish, cover with plastic wrap and cook on high for 3 minutes (they should be soft enough for a toothpick to pass through).
  3. Heat oil in a frying pan then saute chicken. Remove chicken when sufficiently browned and without changing oil, fry the asparagus, bell pepper and potatoes.
  4. Place leaf lettuce on a plate, top with chicken and fried vegetables. Finish with a dash of soy sauce.

Cooking Basics

Green asparagus - peeling off the outer skin

The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.

Green peppers - matchstick juliennes

[Sliced along the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and slice sideways following the grain to widths of around 3 mm (0.1 in.). Green peppers cut using this method will have a crisp texture when sauteed.

[Sliced against the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and cut at a right angle to the grain to widths of around 3mm. This cutting method is recommended for raw consumption.


Post your creation!

Kikkoman Global (@kikkoman_global)

is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!

Related Ingredients

Recently Viewed