Chicken Katsu and Miso Cabbage Salad

what you’ll need 
130g x chicken breast
15g x thick teriyaki sauce
20g x panko bread crumbs

For the salad 
100g x cabbage (thinly sliced) 
50g x edamame
50g x cucumber
10g x miso paste
10g x kewpie mayo
1tsp x rice wine vinegar
Season with salt

Begin by marinating your thinly sliced chicken, set aside while you slice the cabbage, and prepare the salad 

Coat chicken in panko crumbs and then bake in oven for 15-20 minutes, flipping one.

Serve over salad.
This is a single serve recipe