Katsu Chicken Salad with Rainbow Veg, Curried Dressing & Crispy Shallot

Serving size

1 person 2 people 4 people

Ingredients

100g rice (brown)

(100% Brown Rice)
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 carrot
1 red cabbage
1 shallot
300g diced British Free Range chicken breast
1 pepper

Allergens

Contains: Soya, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	103Kcal	607Kcal
	431kJ	2540kJ
Fat	3.1g	18g
of which saturates	1.1g	6.7g
Carbohydrates	11g	62g
of which sugars	3.1g	18g
Protein	8.6g	51g
Salt	0.32g	1.9g
Fibre	2.0g	12g

Ingredients

100g rice (brown) (use half)

(100% Brown Rice)
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 carrot (use half)
1 shallot (use half)
1 pepper (use half)

Allergens

Contains: Soya, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	106Kcal	629Kcal
	445kJ	2633kJ
Fat	3.5g	21g
of which saturates	1.2g	7.0g
Carbohydrates	10g	62g
of which sugars	3.0g	18g
Protein	8.6g	51g
Salt	0.32g	1.9g
Fibre	2.0g	12g

Back

High protein 1/3 daily fibre 7 plants Low sat fat

Katsu Chicken Salad with Rainbow Veg, Curried Dressing & Crispy Shallot

Prep time: 15 mins

Total time: 30 mins

Cuisine: Japanese

Food group: Poultry

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.

Cooking Instructions

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.

Before you start

Bring a medium 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 on medium-high heat. 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. Coarsely grate the carrot

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, pepper, half the shallot and half the curried dressing
Share the salad between bowls. Top with the remaining shallot and curried dressing