Grilled chicken salad

 

[Ingredients for 4 servings]

* Chicken breast fillets: 2-3

* Sake: 1 tablespoon

* Salt and pepper: a pinch

* Lettuce: 1/4-1/2 head

* Cucumber: 1

* Myoga ginger: 2

* Radishes: 2-3

* Shiso leaves: 5-6

* Dressing (store-bought): appropriate amount

[Preparation]

* Remove the sinews from the chicken breast fillets, arrange them in a heatproof container, sprinkle with sake, season with salt and pepper, cover with plastic wrap, and heat in the microwave for 3 minutes. (Using a 600W microwave.)

* Tear the lettuce into bite-sized pieces, soak in water, and drain in a colander.

* Cut the cucumber in half lengthwise, then slice diagonally.

* Cut the myoga ginger in half lengthwise, then slice diagonally. Soak in water and squeeze out the excess water.

* Cut the leaves off the radishes, slice them thinly, soak them in water, and drain.

* Finely shred the shiso leaves, soak them in water, and squeeze out the excess water.

[Instructions]

1. Shred the chicken breast into thin strips. Arrange the lettuce, cucumber, myoga ginger, and shiso leaves on a plate, 

then place the shredded chicken on top, drizzle with your favorite dressing, 

and sprinkle with the shredded radishes.