Citrusy Chicken and Lotus Root Salad
This is not your average chicken salad. Inspired by a version I tasted in a small Singaporean café, I’ve taken it up a notch by dialing in the balance of flavor and texture. You get juicy, perfectly cooked chicken, sweet-sour citrus, creamy avocado, and the irresistible crunch of lotus root — all tied together with a fiery, citrusy yuzu dressing that steals the show.
The star of this salad is the citrus dressing. I use a Japanese chili-citrus paste called Yuzu Kosho (or Yuzu Pepper). It’s both fiery and refreshing, with a clean, sharp bite that cuts through everything in the best way. You can find it at Asian or Japanese grocery stores, or order it online.
Don’t worry if you can’t get your hands on the exotic ingredients:
- You can substitute Yuzu Kosho by grating some lemon zest and finely chop a green chili. It’ll still bring that punchy brightness to the dish.
- Lotus root can be replaced with the roasted cauliflower, and/or roasted cashew nuts for extra crunchiness.
Check out the video version of this recipe on my YouTube channel.
It’s got everything: lean protein, good fats from avocado and olive oil, fiber from greens, and micronutrients from citrus and root vegetables. The yuzu dressing adds flavor without relying on processed ingredients or heavy sugars.
Let’s dive in!
Recipe
Citrusy Chicken & Lotus Root Salad
Ingredients
- 300 g cooked chicken breast sous-vide, grilled, or boiled
- 80 g mixed salad greens
- 1 citrus fruit orange, pomelo, or sweetie
- 1 tsp Yuzu Kosho can be substituted with the zest of 1 lemon + ½ green chili
- 1 ripe avocado
- 4 tbsp olive oil
- 3 tbsp lemon juice
- 1 tbsp honey
- 1 Lotus root about 100 g
- 1 tsp sesame seeds
Instructions
- Prepare your chicken breast: sous-vide, grilled, or boiled. Slice thinly once cooked.
- In a small bowl, whisk Yuzu Kosho (or lemon zest and chili) with olive oil, lemon juice, and honey until it emulsifies into a smooth, glossy dressing.
- Peel the lotus root like a potato
- Slice the lotus root thinly and soak in water for 10 minutes to remove excess starch.
- Pat dry the lotus root, drizzle with oil, and roast at 200°C (390°F) for 15–20 minutes until golden and crisp.
- Peel and segment your citrus of choice, removing membranes if possible for a cleaner bite.
- Cut the avocad into bite-sized chunks.
Assemble the salad
- Arrange the greens on a serving plate.
- Top with chicken, citrus segments, avocado, and roasted lotus root
- Drizzle generously with the citrus-yuzu dressing
- Sprinkle with sesame seeds.
