How to make ★Japanese salad chicken★~サラダチキンの作り方~(EP55)

Posted on Posted in Chicken

Today, I want to share with you how to make “Japanese salad chicken”.

This is the latest trend in Japanese food industry.

Basically, this is one of the processed products such as ham or sausages. You can find wide varieties of salad chicken at the grocery store or even in a convenience store.

The story behind the boom is, low carb diet.  And the specific nutrient contained in the chicken breast which is called“imidazole in peptide” work as anti-fatigue property in your body.

For the health conscious people, there is nothing more than this.

And luckily, chicken breast is the cheapest part of chicken in Japan.  \48 per 100g, so, one chicen breast costs only ¥130~¥150!  (≒$1.2~1.3)

The reason why the chicken breast is cheap is, less flavorful and easy to dry out when it cooked, compared to chicken thigh.  And we know it is very healthy and we’d better to eat more.

In my cooking method, the chicken breast stays succulent and moist, so soft and flavorful just like store bought without any additives.  You can avoid unwanting chemicals like MSG or preservatives.

Today, I will show you three different flavor of salad chicken.

In the recipe, I use Ziplock bag to cook.  Some of the people are afraid of when using plastics, there is a possibility of leaching chemicals into the food.

I don’t think we need to worry about that, but if you are, go to Ziplock website to check how safe it is. The link is in the below.



★Japanese Salad Chicken★

<basic salad chicken>

One chicken breast (about 250g =8~9 oz.)

1/2 teaspoon(≒2g) herb salt ( oregano, basil, rosemary, time etc.) ※0.8~1.0% of salt to chicken

1/4 teaspoon sugar

1 teaspoon olive oil

A pinch of garlic powder


<Tamari salad chicken>

One chicken breast (about 250g =8~9 oz.)

2 teaspoon Tamari soy sauce ※soy sauce contains 16~20% salt.  This means 1/5 o the soy sauce is salt.

So, we are adding 0.8~1.0% of salt to chicken.

1/2 teaspoon sugar

2 to 3 slices of fresh ginger

A pinch of garlic powder


<Curry salad chicken>

One chicken breast (about 250g =8~9 oz.)

1/2 teaspoon salt (≒2g) ※0.8~1.0% of salt to chicken

1/2 teaspoon curry powder

A pinch of garlic powder


  1. Pat dry your chicken breast and remove the skin. Put it in a ziplock bag with seasonings. Rub to coat evenly.

You can also use chicken tender. It takes less time than the breast obviously.

  1. I usually use sous vide to cook salad chicken because it requires the precise temperature control to obtain desired finishing. Set your sous vide on 149℉(65℃) for 2 hours.

After 2 hours, take out from the bath, and let it cool to room temperature.  You can keep this in the fridge for 4 to 5 days.

Bacteria such as salmonella is killed at 140℉(60℃)for 5 mins.  You don’t have to worry about the food safety

I am a member of the board of trustees of Food Sanitation association of the city.  You can trust me about the information.

  1. Alternatively, you can use higher temperature hot bath. Bring 3 liters ( 3/4 gallon)  water just before boiling, about 85 ℃(185℉).  Wrap the chicken in a piece of aluminum foil to prevent from melting the ziplock bag from touching directly to the pot.  Dump into the pot and cover with the lid.  Leave it until it cool to room temp.  It’s going to take 5 to 6 hours.

I tried to keep the temp. turn on and off the heat.  However, it was not practical, at all.

Dumping into the 185℉ bath worked well!  But you have to keep the ratio of the water and chicken.   (3 liters of hot water and 2 pieces of the chicken.)



Now let’s move on to how to enjoy!


<simple salad>

Put sliced Tamari salad chicken on Mizuna leaves.  Any kind of green leaves can be used here.  Sprinkle diagonally sliced scallion, a teaspoon toasted sesame oil, and a dash of Shichimi Japanese chili pepper.  Very simple but satisfyng, perfect for weeknight dinner.


Slice basic salad chicken, tomato and make a sandwich.  I like to have this type of sandwich on a weekend branch.

<pasta salad>

Toss boiled pasta with olive oil and salt and pepper while it’s hot.

Slice cucumber with a mandolin.  Toss a pinch of salt and set aside until sweat.

Add cubed curry salad chicken to the bowl, squeezed cucumber, and soft boiled egg.

Add Japanese mayo, mix until evenly coated.

There you have it!  This is going to my lunch today.

You can save your time and money with this recipe!  I hope you will give it a try!


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