Waitrose and Partners
Togarashi-spiced chicken and carrot salad

Togarashi-spiced chicken and carrot salad

This chicken, flavoured with Shichimi Togarashi which adds a savoury kick,  is shedded and mixed in with soy sauce and firey ginger paste which pairs well with the cooling cucumber, magne tout and carrot salad.

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins
  • Plusextra 5 mins for cooking if necessay

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  • 1 pack 2 boneless chicken breast
  • 1 tsp Cooks' Ingredients Shichimi Togarashi seasoning
  • 150g pack 1 Baby Topped Carrots, trimmed and thinly sliced lengthways
  • 100g mange tout, shredded diagonally
  • ½ Essential Cucumber
  • 1 tbsp Kikkoman Soy Sauce
  • 1 tbsp toasted sesame oil
  • 25g finely grated ginger
  • 1 tsp sesame seeds, toasted


  1. Preheat the oven to 200ºC, gas mark 6.

  2. 2. Place the chicken in a small roasting dish and sprinkle with togarashi seasoning and a little oil and roast for 25-30 minutes.

  3. Blanch the carrots and mange tout for 3 minutes, drain and run under cold water to cool. Halve the cucumber lengthways and remove the seeds with a teaspoon, then slice into half-moons. Mix in the mange tout and carrots.

  4. Whisk together the soy, oil and ginger paste. Shred the chicken and mix into the juices, then toss into the vegetables with the dressing. Serve sprinkled with sesame seeds.


Typical values per serving when made using specific products in recipe


1,754kJ/ 419kcals



Saturated Fat












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