Beginner-Friendly East Meets West Recipe –

Chicken Salad with Japanese-Style Soy Sauce Dressing

Rainbow salad perfect for home cooks who want a professional-quality result with minimal effort.
This refreshing chicken salad features a light Japanese dressing made with premium brown rice vinegar and authentic tamari soy sauce. It is simple, nutritious, and ideal for lunch, dinner, or meal prep.

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Featured Ingredients

Vinegar Used

Oumiseki Genmai – Refined Japanese Brown Rice Vinegar
by Tankaisu Co. (300 ml / 10.1 fl oz)

This Japanese brown rice vinegar is made from pesticide-free, domestically grown brown rice and fermented slowly using traditional methods.
It has a mild acidity, gentle aroma, and natural sweetness that works especially well with fresh vegetables.
Because the flavor is clean and smooth, it helps create a balanced dressing without harsh acidity.

Soy Sauce Used

Premium Tamari Soy Sauce Made with Whole Soybeans from Mie
by Isegura (200 ml / 6.76 fl oz)

This tamari is crafted from whole soybeans and aged in wooden barrels to develop a deep, natural umami.
It has a rich, rounded flavor that adds depth without overpowering the vegetables.
Its smooth saltiness enhances salads, chicken, and Japanese-style dressings.

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Why This Recipe Stands Out

・Light, balanced Japanese dressing made with high-quality vinegar and tamari

・Brown rice vinegar adds gentle acidity and natural sweetness

・Tamari delivers deep umami without overpowering the vegetables

・Colorful, rainbow salad, nutrient-rich salad that works with any protein

・Beginner-friendly steps for a professional-looking finish

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Ingredients (Serves 2)

Salad

・2 cups chopped lettuce (about 1/4 head)

・2 cups baby greens (about 1 pack)

・1/2 cup sliced cucumber (1/2 cucumber)

・1/4 cup thinly sliced onion (1/4 onion; rinse in water to reduce sharpness)

・1/2 cup sliced bell pepper (1/2 pepper)

・1/2 cup shredded carrot (1/2 carrot)

・5 cherry tomatoes, halved

・1 boiled egg, quartered

・Sliced chicken ham, as desired

Japanese Dressing

・1 tablespoon rice vinegar

・2 teaspoons soy sauce

・1 tablespoon olive oil

・Salt and black pepper, to taste

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Instructions

1. Prepare the vegetables.
   Cut all vegetables into bite-sized pieces. Soak the sliced onion in water briefly to soften its sharpness.
   

2. Prepare the protein.
   Boil the egg and cut into quarters. Slice the chicken ham.
   

3. Make the dressing.
   In a small bowl, whisk together rice vinegar, soy sauce, olive oil, salt, and pepper until well blended.
   
   

4. Assemble the salad.
   Arrange the vegetables on a plate in grouped sections, forming a circular pattern for a clean, professional presentation.
   
   

5. Dress and serve.
   Toss the dressing just before pouring, then drizzle over the salad as desired.