Easy Japanese Salad

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Easy Japanese Salad

Japanese salad is definitely a must for today’s menu! I’ve had an insanely busy week and it’s only Wednesday! I already had several appointments to keep, and then my daughter came down with a virus. You know how it goes; when it rains it pours. Everyone who has ever had children knows that all productivity gets put on hold when one of the children gets sick! (She may be a teenager, but she still wants her mom when she’s sick.) So, after making a quick run to the store for vapor inhalant for the vaporizer, I rushed back home to make this Easy Japanese Salad.

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My mother gave me this recipe years ago. Don’t let its simplicity fool you, it’s fantastic! The dressing really compliments it. You can serve this with a meal, such as steak and baked potatoes, or, you can serve it by itself. My family typically prefers it as on its own as a light meal.

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Mix the Japanese Salad Dressing First

This dressing is best if made in advance. It gives the sugar time to dissolve, and helps the flavors blend together. You can make this dressing several hours, or up to a couple of days in advance. Just put all of the dressing ingredients in a shaker bottle or oil cruet to help with mixing. It’s simpler to shake the bottle before each use, rather than try to stir it, because it’s oil based.

The Process

You start by boiling two large skinless, boneless chicken breasts. Once they are done, shred the chicken on a plate, using two forks. One fork to anchor the chicken, the other one to shred the chicken. Set the shredded chicken aside.

Next, thoroughly wash and pat dry the romaine lettuce using paper towels. Then cut the end off of the lettuce and discard it. The plastic knife I’m using is called a lettuce knife. It helps to keep the lettuce from turning brown as quickly as it will if cut with a traditional knife. Here is a great buy on one from Amazon.

Norpro 586 , Blue Lettuce Knife

Now you want to chop the lettuce. Here is where I strongly recommend investing in a salad spinner. After you wash your lettuce, it’s nearly impossible to get your salad as dry as it needs to be, unless you remember to do it early and give it time to air dry. We love salad, so we use a salad spinner after chopping the salad up. It’s wonderful, especially if you’re in a hurry.

Cuisinart Salad Spinner

Put your lettuce in a large salad bowl, then add in the chopped green onions, shredded chicken, slivered almonds and poppy seeds. Toss and serve with the dressing. If you think you’ll have leftover salad, then drizzle the dressing on each plate individually. This will keep the salad from wilting and getting soggy in the dressing. We sometimes sprinkle Chow Mein Noodles over the individual bowls right before serving. I hope you enjoy this easy Japanese Salad recipe, and maybe it will make a busy day a little easier for you and your family!