Salad chicken is a seasoned, cooked chicken breast sold in a vacuum pack. It was originally developed by a Japanese food company about 20 years ago. It was a way to sell more chicken breast as most Japanese people find chicken thigh more flavorful and moist and prefer thigh over breast meat.
In 2013, one of the Japanese convenience store chains started selling “salad chicken” and that was when it started gaining popularity among health-conscious people in Japan. It’s low-fat, low-carb, and full of protein. Now various brands sell it with a variety of flavors everywhere in Japan.
You don’t have to travel to try this tasty Japanese cuisine. Here is a salad chicken recipe with Tamari you can make at home. It’s a great addition to your salad meal. The chicken is flavorful and moist even after it’s chilled. You can store it in the fridge for a few days and slice it like a ham.
Tamari Salad Chicken
1 Chicken breast
1 Tbsp. San-J Tamari Soy Sauce
½ Tbsp. Sake
½ tsp. Baking soda (helps make the chicken tender and juicy)
½ tsp. Sugar
Prick the chicken all over on both sides with a fork. Whisk remaining ingredients for the marinade. Place chicken in a sealable bag, add the mixture, and allow it to marinate overnight in the refrigerator.
After marinating, remove as much air from the bag as possible. Bring a large pot of water to a boil and then remove from heat. Place the bag of marinated chicken in the pot, cover, and let it sit for about 30 minutes or until cooked thoroughly. Do not overcook otherwise your chicken will be dry.
Cool the chicken slightly and slice it to your desired thickness. Enjoy now or store it in the refrigerator. It’ll last for 2-3 days.
For different flavor variations, add your favorite herbs or spices to the marinade. Try Italian herb seasoning, chili powder, or curry powder.
Pair your salad chicken with our recipe for Tamari Lemon Dressing. Get more DIY salad dressings in our article 5 Tasty Asian Dressings to Save You From Salad Boredom.
Check out our collection of recipes to find more delicious dishes and browse sauces used in our recipes here.