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Rosemary Chicken and Mizuna Green Salad - Recipe Video

A simple and easy to understand recipe video shows how to make Rosemary Chicken and Mizuna Green Salad.
Introducing a salad using sauteed chicken thigh which marinated chicken thigh with rosemary. The aroma of rosemary is good, so you can also enjoy the aroma. You will eat crispy grilled chicken and mizuna mustard greens salad together, so it's refreshing and delicious, so you should definitely give it a try!
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Cook time

60 minutes

Ingredients
2 servings

  • Chicken thigh
    200 g
  • Salt
    1/3 tsp
  • Rosemary
    1
  • (A)Olive oil
    2 tbsp
  • (A)Black pepper
    2 three finger pinches
  • Mizuna mustard greens
    50 g
  • Cherry tomato
    3
  • Dressing
  • Extra virgin olive oil
    1 tbsp
  • Balsamic vinegar
    2 tsp
  • Honey
    1 tsp
  • Salt
    2 three finger pinches
  • Black pepper
    a pinch

How to make

  1. 1. Sprinkle salt on both sides of the chicken thigh, let it sit for 10 minutes to let the moisture out, then pat dry with a paper towel.
  2. 2. Put Step 1, rosemary, and ingredient (A) into a zippered storage bag, rub well, then refrigerate for 30 minutes.
  3. 3. Cut off the base of mizuna mustard greens and cut into 1-inch width pieces. Remove cherry tomatoes stem and cut it vertically into 4 equal pieces.
  4. 4. Heat a pan over medium heat, then take out Step 2 chicken thigh and cook it while pressing down the skin side. When it browns, flip it over.
  5. 5. When both sides are browned and cooked through, take it out and cut it into bite-sized pieces.
  6. 6. Mix the dressing ingredients in a bowl, then add Step 3 and toss well to coat.
  7. 7. Transfer to a bowl, top with Step 5, and it’s ready to serve.

Tips for cooking

This recipe uses honey. Please be careful not to let children below the age of 1 (infants) consume them. You can substitute honey with sugar, but since the sweetness varies depending on the type, we recommend adjusting the taste to your liking. Please adjust the amount of salt to your liking.

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