Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, kabocha and steamed chicken salad. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Kabocha and Steamed Chicken Salad is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Kabocha and Steamed Chicken Salad is something which I’ve loved my whole life.
A typical kabocha salad includes kabocha, sliced cucumbers, and raisins and that's how my mom used to make. Sometimes kabocha salad also includes diced onion. Since my husband is not a huge fan of raisins, I replaced raisins with bacon instead.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook kabocha and steamed chicken salad using 5 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Kabocha and Steamed Chicken Salad:
- Make ready 1/8 Kabocha squash
- Prepare 1/4 stalk Pleated lettuce
- Get 200 grams Chicken breast
- Make ready 1/2 Red onion
- Prepare 1 Dressing
Similar to other pumpkins in it's family, when steamed, danhobak is soft and very sweet. Danhobak (kabocha squash) is a winter squash, often referred to as Kabocha squash, Japanese squash, or in Korean, danhobak and is most. You might have noticed already, but I love Kabocha (Japanese pumpkin.) It's sweet, healthy, and very versatile. Peel and dice Kabocha and place them in a microwave safe dish.
Instructions to make Kabocha and Steamed Chicken Salad:
- Remove the skin from the chicken breast and butterfly the thicker section. Cut into 4-5 portions. Sprinkle with salt and sake. Transfer to a heatproof container and microwave for 5-6 minutes.
- Once Step 1 has cooled, shred into thin strips. Cut the kabocha into bite-sized pieces. Put a bit of water in the heatproof container and boil until slightly firm. Let cool and cut into 7 mm wide slices.
- Thinly slice the red onion, soak in water, and drain well. Wash the lettuce, soak in water, drain, and shred.
- Heat 2 tablespoons of oil in a frying pan and cook the kabocha. Once it has browned a bit and softened, drain the oil.
- Put the lettuce on a plate and top with the steamed chicken, kabocha, and red onion. Top with dressing to taste.
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With hearty chunks of chicken and kabocha throughout the Arborio rice, and white wine and thyme in the mix too, this baked dish is a step up from a regular casserole, but just as easy to prepare. Kabocha makes a great bowl as a tortilla replacement for an otherwise traditional chicken burrito filling. This creamy Kabocha Salad has a kaleidoscope of flavors and colors! The perfect side dish to any meal. Kabocha Salad with kalabasa squash, carrots, and raisins tossed in mayo and topped with chopped walnuts.
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