Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, salad with microwave-steamed chicken tenders & daikon sprouts. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Salad with Microwave-Steamed Chicken Tenders & Daikon Sprouts is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Salad with Microwave-Steamed Chicken Tenders & Daikon Sprouts is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook salad with microwave-steamed chicken tenders & daikon sprouts using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Salad with Microwave-Steamed Chicken Tenders & Daikon Sprouts:

1. Take 3 pieces Chicken tenders
2. Make ready 1 tsp ★ Shio-koji(or salt)
3. Take 1 ★ Black pepper
4. Make ready 1 tbsp ★ White wine
5. Take 1 tsp ★ Olive oil
6. Take 1 twig Rosemary
7. Get 1 pack Daikon sprouts
8. Take 1/4 Red onion (onion)
9. Prepare 1 Bonito flakes
10. Get For the dressing:
11. Prepare 1 -1 1/2 tablespoon ● Ponzu
12. Prepare 1 ● Salt and pepper
13. Get 1 pinch ● Sugar
14. Take 1 -1 1/2 tablespoon ● Olive oil

Instructions to make Salad with Microwave-Steamed Chicken Tenders & Daikon Sprouts:

1. To steam the chicken tenders: Arrange the chicken on a plate and sprinkle on the ingredients marked with ★ in order. Place the rosemary (or other herb) on top, wrap it with plastic wrap and cook it at 700W for 1 minute and 30 seconds. Turn the chicken over and cook it for another 1 minute.
2. The cooking time depends on the size of the chicken. Check the chicken when you turn it over, and adjust the cooking time if necessary. Leave the chicken, with the plastic on, until they are cool.
3. Shred the chicken from Step 2 with your hand.
4. Onions: Thinly slice the onion and soak it in water for about 10 minutes. Drain in a colander and pat dry with paper towels. Daikon sprout: Cut in half lengths.
5. In a bowl, mix the ingredients marked with ● to make the dressing. Mix the chicken from Step 3 and onion from Step 4 with the dressing. Add the daikon sprout and toss them evenly. Serve it on a plate and garnish with the bonito flakes.
6. I used Cinzano Dry Vermouth; a blend of white wine with essences of herbs and spices, instead of white wine. This flavorful drink is good for cooking and drinking.
7. Ready to serve and ENJOY!

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