The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Japanese-style Chicken Katsu Salad with Brown Rice, Rainbow Veg & Pickled Shallot
Free range British chicken takes centre stage in this vibrant Japanese-inspired salad. You'll coat in a fragrant katsu dressing and crispy pea crumb, then bake until golden on the outside and buttery on the inside. Serve over nutty brown rice, studded with vibrant pepper and cabbage. Tangy pickled shallot cuts through the heat.
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 15ml hot honey (honey, chilli extract)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 red cabbage
- 30g yellow pea crumb (yellow pea whole grain flour (100%))
- 80g mixed salad leaves
- 4 British Free Range chicken breasts
- 1 unwaxed lime
- 4 tbsp katsu curry paste (Creamed Coconut, Rapeseed Oil, Onion, Tomato Paste, Coconut Palm Sugar, Turmeric, Ginger Puree, Garlic Puree, Cider Vinegar, Coriander, Sea Salt, Cumin, Citric Acid, Cinnamon, Cardamom, Ground Ginger, Ground Black Pepper, Fennel Seed, Chilli Powder, Cloves)
- 2 shallot
- 2 pepper
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 584
Protein: 51g
Carbs: 60g
Fat: 16g
Japanese-style Chicken Katsu Salad with Brown Rice, Rainbow Veg & Pickled Shallot
Free range British chicken takes centre stage in this vibrant Japanese-inspired salad. You'll coat in a fragrant katsu dressing and crispy pea crumb, then bake until golden on the outside and buttery on the inside. Serve over nutty brown rice, studded with vibrant pepper and cabbage. Tangy pickled shallot cuts through the heat.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with baking parchment
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a small bowl & a sieve
Boil the rice & pickle the shallot
- Add the rice to the saucepan and boil for 25-30 mins, then drain
- Meanwhile, thinly slice the shallot. In the large bowl, combine the juice from the lime with a pinch of salt and pepper
- Add the shallot, toss to coat, then set aside to pickle
Make the katsu dressing & bake the chicken
- In the small bowl, combine the yoghurt, katsu paste, tamari and honey. Mix well and season to taste with salt and pepper. Add a splash of water to loosen to drizzling consistency
- Place the chicken onto the lined baking tray. Spread each with a quarter of the katsu dressing. Sprinkle over the pea crumb. Drizzle with 2 tsp oil and bake for 21 mins / air fryer 16 mins, until cooked through
Soften the veg
- Thinly slice the cabbage. Thinly slice the peppers
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the pepper and cabbage and cook for 4-5 mins, until softened. Season with salt and pepper
- Remove from the heat and allow to cool for a few mins
Assemble the salad
- Set half the pickled shallot aside for garnish
- Add the salad leaves, cooked rice, cooked veg and remaining katsu dressing to the shallot bowl. Toss to combine
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Slice the chicken against the grain
- Serve the curried salad into bowls, topped with the chicken. Garnish with the reserved pickled shallot
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