Ingredients (Serves 2)

• 1/2 bunch shungiku (crown daisy greens, 110g), cut into 4cm pieces
• 1/3 red onion (47g), thinly sliced and soaked in water
• 1/2 chicken breast (90g)
• Salt and pepper, to taste
• Sake, a splash
• 
  Kewpie Choreogi Salad Dressing, to taste

Instructions

1. Cut the shungiku into 4cm lengths. Soak the sliced red onion in water and drain well.
2. Place the chicken breast in a microwave-safe container, season with salt, pepper, and sake. Cover and microwave at 600W for about 2 minutes 30 seconds. Let cool slightly and shred.
3. Layer the shungiku on a serving plate, top with the shredded chicken and red onion, and drizzle with Kewpie Choreogi Salad Dressing.

About This Recipe

This salad pairs aromatic raw chrysanthemum greens with juicy steamed chicken and sharp red onion. Kewpie Choreogi Dressing adds a savory finish that complements the texture and herbal notes perfectly.