yuzu ponzu chicken salad

Ingredients

 Chicken:

• 4 boneless, skin-on chicken thighs

• 1 tbsp cornstarch or potato starch (optional, for extra crispiness)

• 1 tsp sesame oil

• 1 tsp neutral oil (like avocado or canola)

Marinade:

• 3 tbsp ponzu sauce (or mix 2 tbsp soy sauce + 1 tbsp yuzu juice)

• 1 tbsp mirin

• 1 tbsp sake

• 1 tsp honey 

• 1 clove garlic, grated

• 1 tsp ginger, grated

Salad:

• shaved fennel

• cucumber

• tomato

• shaved shallot

• mixed greens

• croutons

• yuzu chicken

Dressing:

Makes about ⅔ cup 

• 1/4 cup olive oil

• 2 tbsp Bragg Liquid Aminos

• 1 tbsp raw honey

• 1 lemon juice squeezed (about 2 tbsp)

• 2 tbsp fresh ginger grated ( feel free to add more)

• 1 tsp sesame oil

• pinch of salt

• pinch of pepper

• pinch of cayenne

Instructions

1. Marinate the Chicken – In a bowl, mix all marinade ingredients. Add the chicken thighs and let them sit for at least 15 minutes (or up to 2 hours for deeper flavor).

2. While the chicken is marinating, make the dressing for the salad & prepare the toppings, set aside

3. Once the chicken is done marinating, cook the Chicken – Heat a pan over medium heat. Add sesame oil and neutral oil. If using starch, lightly coat the chicken thighs before cooking for extra crispiness. Place the chicken skin-side down and cook until crispy and golden brown (about 5-6 minutes). Flip and cook the other side for another 3-4 minutes.

4.  Glaze – Pour the remaining marinade into the pan and let it reduce slightly, coating the chicken

5. When the chicken is done, remove from heat, cut it and let cool. Get your greens ready and assemble. ENJOY! 🥗🐔🥒🍴🍅