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Instructions to Making Best Chicken Breast and Mizuna Green Salad with Umeboshi, Mayonnaise, and Wasabi

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Chicken Breast and Mizuna Green Salad with Umeboshi, Mayonnaise, and Wasabi

We hope you got insight from reading it, now let’s go back to chicken breast and mizuna green salad with umeboshi, mayonnaise, and wasabi recipe. To cook chicken breast and mizuna green salad with umeboshi, mayonnaise, and wasabi you need 12 ingredients and 4 steps. Here is how you do that.

Here are the ingridients that are required to cook a heavenly Chicken Breast and Mizuna Green Salad with Umeboshi, Mayonnaise, and Wasabi:

  1. Take 1/2 of cut Chicken breast.
  2. Provide 2 of bunches Mizuna greens.
  3. Use 1/4 of Onion.
  4. You need 1/2 of Tomato.
  5. Provide of Umeboshi mayonnaise wasabi dressing.
  6. Provide 3 tbsp of ※Mayonnaise.
  7. Provide 1/2 tsp of ※Wasabi.
  8. Get 1 tsp of ※Soy sauce.
  9. Use 1 tsp of ※Honey.
  10. Get 1 tsp of ※Lemon juice.
  11. You need 1 of plus ※Umeboshi.
  12. Provide 1 tbsp of plus ※Ground sesame seeds.

Ready with the ingridients? Below are the instructions on cooking Chicken Breast and Mizuna Green Salad with Umeboshi, Mayonnaise, and Wasabi:

  1. Boil the chicken breast. I recommend "Moist Boiled Chicken". https://cookpad.com/us/recipes/143249-moist-boiled-chicken.
  2. Cut the mizuna greens and tomato into bite-sized pieces. Slice the onion (and soak in water)..
  3. Finely chop the umeboshi pickled plum. Mix the ※ ingredients to prepare the dressing..
  4. Serve the well drained vegetables on a plate, place on the shredded chicken, and pour the umeboshi mayonnaise wasabi dressing on top, then you're done..

I tried it with the chicken breasts I had in my fridge, and it became an instant favorite. I turned it into a salad using a dressing made with umeboshi pickled plum. Please adjust the amount of lemon j. In a large salad bowl, add first the lettuce, and then top it with cucumber, cherry tomatoes, red onions, baked chicken breast and boiled egg. In a small bowl, mix together mayo, Sriracha, lime juice, and salt/pepper.

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