Kara-Age Salad

As part of the Foodbuzz Tastemakers program I received a sample of Kikkoman's Kara-Age Soy-Ginger Seasoned Coating Mix.  To learn more about this products, as well as other Kikkoman products, you can check out their website!

The coating and salad were a huge hit on our dinner table, and I cannot wait to try other recipes with this mix!  Each package of Kara-Age comes with two pouches of seasoning, which makes it a great value, and two nights of dinner!  The coating has just enough ginger in it to be present without being spicy or over taking the entire meal.  I wanted to take this product and create a healthy Pan-Asian (if you will) dinner, and built a salad around that concept.  

The directions on the package call for the chicken or fish to be added to a bag with the coating and shaken until well coated.  Then fry the chicken or fish in shallow oil.  I did not want to spend extra time at the gym, and opted to try baking the Kara-Age coated chicken!   I was happy with the results of baking the chicken, but will definitely try frying next time to see how it comes out.

Kara-Age Salad 
Yields 3 large servings

Ingredients 
1 lb boneless, skinless chicken tenderloins
1 package Kikkoman Kara-Age Soy-Ginger Seasoned Coating Mix
1 cup water
1 bag (for shaking the chicken and seasoning)
1/2 cup Kikkoman Citrus Ponzu Sauce
1 tbsp honey 2 bags salad mix made with romaine lettuce, red cabbage, and carrots
2 cups shelled edamame
1 cup broccoli bean sprouts
1 cup sliced water chestnuts
1 cup sliced white mushrooms


To Prepare the Salad 
1. Pre-heat your oven to 350 degrees.
2. Dip the chicken in the cup of water and then shake them in the mix until well coated.
3. Spread the chicken out on a baking sheet and bake for 10 minutes.  Flip the chicken and bake for another 10 minutes.
4. While the chicken is cooking, whisk the ponzu sauce and honey together.  
5. Pour the two bags of salad mix into a bowl and toss with the ponzu-honey dressing.
6. When the chicken has finished cooking, assemble individual salads using the lettuce, chicken, edamame, bean sprouts, water chestnuts, and mushrooms.