Citrusy Chicken & Lotus Root Salad
A citrusy chicken and crunchy lotus root salad, combining bright flavors and textures for a light, healthy meal with an Asian-inspired twist.
Servings 2 people
Calories 550kcal
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.