“Salad chicken,” a staple in Japanese convenience stores and supermarkets, has become incredibly popular among health-conscious individuals.
With its convenience—ready to eat without any cooking—and its high-protein, low-fat profile, it’s now gaining attention from overseas visitors too.
Typically made by steaming chicken breast or tenderloin to a tender finish and flavoring it lightly with ingredients like herbs, lemon, garlic, or smoking it, this chicken is ready to eat straight from the package.
It’s perfect not only for salads but also in sandwiches or stir-fries.
Originally developed in 2001 by Iwate-based company Amatake as a new way to enjoy the then-unpopular chicken breast, its popularity surged after 2014 when it became even healthier by removing the skin.
Today, it’s a favorite among fitness enthusiasts and travelers alike for its ease, flavor, and nutritional balance.
This homemade version captures the same juicy tenderness of convenience store “salad chicken” with a zesty lemon pepper flavor—perfect for prepping ahead and enjoying any time.
10 minutes
Yuu
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 1/2 oz boneless, skinless chicken breast (about 1 inch thick)
- 1 tbsp. lemon juice
- 1 tbsp. olive oil
- 1 tsp. sugar
- 1 tsp. chicken bouillon granules
- 1/2 tsp. salt
- 1/2 tsp. garlic paste
- Coarsely ground black pepper, to taste
INSTRUCTIONS
- 1
Pierce the chicken breast several times with a fork on the skin side. Place it in a heat-safe plastic bag along with lemon juice, olive oil, sugar, bouillon, salt, garlic, and black pepper.Squeeze out the air and seal the bag. Let it marinate for at least 6 hours or overnight in the refrigerator.
- 2
Let the chicken return to room temperature before cooking. Boil plenty of water in a pot, place a heatproof plate inside, and submerge the bagged chicken on top. Cover and simmer over low heat for 5 minutes, then turn off the heat and leave covered for 30 minutes to finish cooking in residual heat.
RecipeID
127
Tips & Notes
If you're short on time, marinate the chicken for only 30 minutes to 1 hour.
If you refrigerated the chicken during marination, let it come to room temperature 30 minutes before cooking.
Make sure that the chicken reaches an internal temperature of 167°F (75°C) and maintains that temperature for 1 minute; this will ensure that the chicken is fully cooked.
Use a heat-safe bag and plate and ensure that the bag does not touch the bottom of the pot.
A 20 cm (8 inch) pot is used in this recipe.
Keeps for 3–4 days in the refrigerator.
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"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."