Rainbow Salad

A while back I saw this salad on Rishiji (日食記), so I tried making it myself.

Ingredients are roughly chicken, cabbage, lettuce, corn kernels, cherry tomatoes (I couldn’t find any so I used regular tomatoes), cucumber, and boiled egg.

Lettuce as the base, slice the cucumber and set it aside, boil the corn kernels, same for the cabbage, halve the cherry tomatoes the same way — plating looks about like this:

Meanwhile, take out the chicken and score the top with cuts, not all the way through, but deep enough to open it up, then rub on olive oil (regular oil works too) and black pepper, and marinate for 15 minutes.

Take the marinated chicken out, get a pan going on low heat and fry it slowly until golden on both sides. Check if it’s cooked through — if not, cut along the scores into chunks and keep frying.

Take the chicken out, chop it into small pieces, add the boiled egg, and plate it.

Salad dressing is up to you. I used mayo + water + olive oil + ketchup + honey, mixed it, poured it in, gave it a stir, and it’s ready to eat.