Recipes

Chicken and Canola Flower with Basil Mayonnaise

The herbed, honey-vinegar dressing draws out the sweet acidity of Soujo Seppou for a bright, satisfying pairing.

Chicken and Canola Flower with Basil Mayonnaise

Ingredients (serves 2)

  • 4 oz plain boiled chicken breast, loosened by hand
  • 4 oz canola flower (nanohana)
  • Bread of your choice, to serve

Dressing

  • 8 pitted olives, halved
  • 2 tablespoons mayonnaise
  • 2 teaspoons vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon coarse black pepper
  • Salt, to taste

Directions

  1. Step 1

    Loosen the boiled chicken breast by hand into pieces and set aside.

  2. Step 2

    Cut the canola flower into 1 to 1.5-inch pieces, wrap in a paper towel, and dampen slightly. Place on a heat-resistant dish, cover with plastic wrap, and microwave at 600W for 1.5 minutes. Squeeze out excess water once the steam settles.

  3. Step 3

    Combine all dressing ingredients in a bowl. Add the chicken and canola flower and toss to coat. Transfer to a plate and top with pink pepper if desired.

  4. Step 4

    To serve on bread: place the mixture on a slice of bread, add cheese, and toast until browned. Top with pink pepper.

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