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.
Katsu Chicken Salad with Rainbow Veg, Curried Dressing & Crispy Shallot
Bring the sunshine to your plates with this vibrant summer salad. British free-range chicken breast, sizzled until golden, is the star of the show. Vibrant peppers, crunchy cabbage, bright carrot and fresh salad leaves bring in the rainbow. A creamy curried yoghurt dressing infuses it with irresistible flavour. Sprinkle generously with crispy shallots for the perfect bite.
High protein
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 80g mixed salad leaves
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 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)
- 80g greek style yoghurt (Milk)
- 1 handful of fresh coriander
- 1 carrot
- 1 red cabbage
- 1 shallot
- 300g diced British Free Range chicken breast
- 1 pepper
- 80g brown rice (100% Brown Rice)
Nutritional Information
Calories: 571
Protein: 50g
Carbs: 54g
Fat: 18g
Ingredients
- 80g greek style yoghurt (use half) (Milk)
- 150g diced British Free Range chicken breast
- 2 tbsp katsu curry paste (use half) (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)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 red cabbage (use half)
- 80g mixed salad leaves (use half)
- 1 handful of fresh coriander (use half)
- 80g brown rice (use half) (100% Brown Rice)
- 1 carrot (use half)
- 1 shallot (use half)
- 1 pepper (use half)
Nutritional Information
Calories: 593
Protein: 50g
Carbs: 54g
Fat: 21g
Katsu Chicken Salad with Rainbow Veg, Curried Dressing & Crispy Shallot
Bring the sunshine to your plates with this vibrant summer salad. British free-range chicken breast, sizzled until golden, is the star of the show. Vibrant peppers, crunchy cabbage, bright carrot and fresh salad leaves bring in the rainbow. A creamy curried yoghurt dressing infuses it with irresistible flavour. Sprinkle generously with crispy shallots for the perfect bite.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium frying pan, a large bowl, a small bowl, a grater & a sieve
Boil the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Chicken time
- Thinly slice the pepper
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken, season with salt and pepper and cook for 7 mins, stirring occasionally. Add the pepper to the pan and cook for a further 7 mins, until the chicken is cooked through and the pepper is soft
Make the crispy shallot & finish prep
- Thinly slice the shallot
- Heat the medium frying pan with 1 tsp oil. Once hot, add the shallot and cook for 5-6 mins, until crispy. Remove from the pan and set aside. Season with salt
- Meanwhile, thinly slice the cabbage. Grate the carrot. Roughly chop the coriander
Prep the curried dressing
- In the small bowl, combine the yoghurt with the katsu curry paste and tamari. Season with salt pepper
Assemble & plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- In the large bowl, combine the rice, prepped veg, salad leaves, chicken, coriander, half the shallot and half the curried dressing
- Share the salad between bowls. Top with the remaining shallot and curried dressing
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