Chicken Salad


Our evening meal was Chicken Salad, something we used to have very often but haven’t had much since we moved to England.  I marinaded chicken breast in Shiokoji, garlic, lemon juice, olive oil, salt & pepper.  I was late to remember to marinade the chicken and had only 2 hours before cooking so itv was not quite as good as usual.  I started using Shiokoji recently because I see Japanese using it all the time, but to be honest I haven’t noticed any difference…It is supposed to make everything more delicious.


My favourite chicken salad is with mango and avocado, which I used to make all the time in Singapore, but here it’s nearly impossible to find delicious mango or avocado so we just used what we had in the fridge – onion, tomato, cucumber, celery, grape, salad leaves, rocket leaves, romaine lettuce and basil.  The dressing is a mixture of lemon juice, olive oil, salt, pepper and Japanese mayonnaise.   It’s surprisingly filling.




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