Chicken Salad with Miso Dressing

I’m trying really, really hard to keep up with the healthy eating.  Some days are tougher than others.  Some days, I just really want a big ol’ plate of nachos and some ice cream.  And while I do indulge from time to time, I try to stay on track more often than not.  

Luckily, Bon Appetit came to my rescue with this simple salad recipe.  I had some white miso just waiting in the fridge, so it was meant to be.  I added some spiced up chicken and it turned into one darn tasty meal!

Chicken Salad with Miso Dressing

adapted from “Bon Appetit”, January 2011

printer-friendly recipe


2 boneless, skinless chicken breasts

2 TBSP garlic chili sauce

1 TBSP unseasoned rice vinegar

1 TBSP white miso

2 tsp. grated peeled fresh ginger

1 garlic clove, minced

2 TBSP canola oil

1 (5 oz.) bag mixed greens

1 English hothouse cucumber, seeded and thinly sliced

1 large carrot, peeled, juliened

2 green onions, sliced on diagonal


1.  Brush chicken with chili garlic sauce and refrigerate at least two hours, up to overnight.

2.  Heat a saute pan or grill pan over medium heat.  Spray or oil the pan, if necessary.  Place the chicken in the pan and cook approximately seven minutes per side, or until cooked all the way through.  When finished, remove from pan and place on a cutting board.  Let rest for five minutes before slicing.

3.  To make the dressing, combine the vinegar, miso, ginger, and garlic in small bowl. Slowly whisk in oil.

4.  Combine mixed greens, cucumber, carrot, and onion in large bowl. Toss with dressing to coat.  lay chicken over the top and serve.

one year ago: summer corn and vegetable soup

two years ago: garlic and herb pork chops and roasted broccoli and butternut squash

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  1. Pretend Chef
    February 9, 2011 / 12:16 pm

    I crave salads after I've gotten off track for a couple of days with my healthy eating habits. When you deprieve yourself of the foods you love, I know for me, I binge on everything in sight. Moderation. This salad sounds perfect for getting back on the health bandwagon. Leaving here in Houston I've realized I'm going to blink and my security blanket (big sweaters) are no longer going to be in season, sigh. Thanks for a delicious recipe! Keep your goal in mind and best of luck! You'll look stunning no matter what!

  2. Blog is the New Black
    February 9, 2011 / 12:27 pm

    THis looks light, refreshing, and delicious!

  3. Rosy
    February 9, 2011 / 1:47 pm

    I love a good salad. Sometimes you're just not in the mood for one but then you make it and it's delicious. Great photos.

  4. That Girl
    February 9, 2011 / 5:42 pm

    I crave salads all winter. And I really like the idea of a miso dressing.

  5. Anonymous
    February 12, 2011 / 12:06 am

    What a beautiful salad! Now that spring is right around the corner, I'm always looking for good healthy salads.

  6. Kayla @ Fitter Than Choc
    February 12, 2011 / 6:54 am

    This salad looks awesome! I am a big fan of salads, and I totally love how you use miso in this dressing. One question though. What type of chili sauce do you use?

  7. Kelsey
    February 16, 2011 / 10:47 pm

    I used the garlic chili sauce that comes in a plastic bottle with a green lid. I can't remember the name of the brand, but I can always find it next to the Sriracha in the Asian aisle of my regular grocery store.

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