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
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