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Japanese RWC inspired Edamame Chicken Salad with Wasabi Vinaigrette

23 Oct, 2019
Japanese RWC inspired Edamame Chicken Salad with Wasabi Vinaigrette

Who hasn’t enjoyed Japan hosting the Rugby World Cup and not enjoyed the success and way that the Brave Blossoms have played? Who doesn’t like edamame beans and their goodness and total ease of cooking and who doesn’t like a lovely dish that takes only 20 minutes to prepare and cook and which has a beautiful combination of tasty, fresh flavours coming through with that finishing hint of wasabi!

Son Macca enjoyed it so much that he’s asked for the recipe to cook when he next goes flatting! Must be easy and taste good!!

This is and easy protein-packed warm chicken salad which looks stunning as well and is ideally suited for dinner anytime during the year.

                                  Itadakimasu いただきます

 

Ingredients

1 packet frozen shelled edamame soybeans -from supermarket, should be around 450 gms

4 good size skinless, boneless chicken thighs/ approx. 650 gms - thighs sliced longways, approx. 2 cms wide

1 packet baby spinach leaves – if you prefer, you can use Chinese cabbage, shredded

1 bunch spring onions, sliced

2 packets snow peas

1 large carrot cut into thin long strips

3 tbs sesame seeds, toasted

3/4 cup wasabi vinaigrette (refer below)

1 tbs canola or vegetable oil

 

Wasabi vinaigrette

2/3 cup rice vinegar

2 tbs canola or vegetable oil – I use sunflower oil

3 tbs honey

1 tsp sesame oil

2 tsp wasabi paste – you can get this at your supermarket

1/4 tsp salt

1 clove garlic pressed

 

Cooking instructions

  1. Heat oil in a large frypan on med heat and cook the chicken for 5 -7 mins until browned and cooked, turning occasionally
  2. Quickly toss-fry the spring onions in the same pan for 1 minute – if you prefer you can serve them uncooked
  3. Bring small pot of water to boil and cook the snow peas for 1-2 minutes max, drain and refresh under cold water- keep the boiling water!
  4. In the same pot/water, boil the edamame beans for 5 mins, drain
  5. Prepare wasabi vinaigrette, whisking to ensure all flavours combined. Taste and if you are a wasabi fan, slightly increase amount of wasabi…at your own peril!
  6. Place all the ingredients in a large salad bowl, top with the sesame seeds
  7. Put bowl on dining table and serve – drizzle the wasabi vinaigrette

 

Serves 4