Meal Prep Sunday, Recipes

Meal Prep Sunday – Chicken Katsu Salad

Meal Prep Chicken Katsu Salad | The Mother Cooker

Happy Sunday, and welcome to my brand new series ‘Meal Prep Sunday’. To say I have been inundated is putting it politely, you guys really want some meal prep inspiration. So every Sunday from now on, I will be sharing one recipe to meal prep. Starting with this Chicken Katsu Salad, my husband always chooses this dish when we visit Wasabi. It works out pretty expensive, so as you can see from my Chicken and Bacon Pesterella Burger, I am taking influence from the places we eat. There are so many different interpretations of a katsu sauce, you can buy a roux block or you can simply add flour to make your roux (sauce thickener). I have bought a block to practice with, but this recipe simply calls for a tablespoon of flour. I also cheat (and save money) by buying frozen breaded chicken tenders, we pick up a huge bag from Costco every month. Also, hot oil really scares me for some reason, so I’m not quite confident enough to panko and shallow fry chicken just yet. You could say I’m a bit of a chicken…

This will last in the fridge for 3-4 days, keep it on the lowest shelf, which tends to be the coldest. We won’t re-heat this, it’ll be eaten cold.

Makes: 3 portions
Prep time: 10-12 minutes
Cook time: 20 mins

  • 1 small bag of mixed salad leaves
  • 15 frozen breaded chicken tenders (see above)
  • Bag of frozen edamame beans, around 1 mugs worth
  • 1 white onion, finely chopped
  • 1 large carrot, grated
  • Half tbsp curry powder
  • 1 tsp brown sugar
  • 250-300ml hot chicken stock, I use 1 stock cube in half litre of boiling water
  • Thumb size piece of fresh ginger, grated
  • 2 garlic cloves, finely chopped
  • 1 tbsp plain flour
  • Splash of soy sauce
  • Quarter tsp garam masala
  • Pinch chilli flakes
  • Half tbsp oil
  1. If using frozen chicken, cook to instructions.
  2. For your katsu sauce add onion, garlic, ginger, carrot into a pan with oil and cook until caramalised (golden).
  3. Make your chicken stock and set aside.
  4. Add curry powder and flour to pan, stir well and then slowly add chicken stock to the pan, a little at a time. It should start to thicken into a sauce.
  5. Add sugar, soy, garam masala and chilli flakes, stir.
  6. Blend the sauce together using a hand blender until smooth, sit on the hob for another few minutes once blended.
  7. Assemble your salad as shown in the picture above. If you need sectioned trays, these ones come with lids, wash great and are microwavable. If you don’t want plastic, I highly suggest these.

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