Ginger Miso Chicken Salad
Looking for the perfect dinner-turned-lunch dish? This recipe is full of flavor and holds-up well for a few days, which means more healthy options on-hand.
You can make the salad alone (without the chicken) as a side dish to your dinner. Or switch up the protein - it would be delicious with a soft-boiled egg, salmon (just use the same miso paste as this recipe details), or steak (seasoned with tamari).
You could also keep the kale raw if you prefer it that way. I find it easier to digest (and chew!) with a light-steam like this recipe calls for.
Miso Ginger Chicken Salad
* gluten-free * dairy-free *
Servings: ~4
Time: 35 minutes
INGREDIENTS:
Miso Ginger Paste + Chicken (same glaze sauce could also be used for salmon)
2 organic chicken breasts, patted very dry so that the paste sticks
2 Tbsp. organic miso paste
2 cloves garlic, minced
1-inch peeled fresh ginger, minced
1 Tbsp. honey
1 Tbsp. hot water
Chicken directions: Using whisk or fork, mix the ingredients into a paste and coat one side of chicken breasts. Heat light layer of avocado oil in a pan over medium heat. Add chicken, with sauce side-down. Use remaining miso ginger paste to pour over the top side of the chicken breasts, coating them completely. Brown one side of the chicken (~4 minutes), before flipping. Add 1 Tbsp. water so that the pan doesn’t smoke, and place a lid on until other side until chicken is browned and cooked through (about 6 more minutes). Remove from heat and let cool.
Salad and Dressing
2 Tbsp. organic tamari (gluten-free soy sauce)
2 Tbsp. rice wine vinegar
2 Tbsp. toasted sesame oil (toasted sesame oil is more flavorful and works best for dressings, while un-toasted is more to be used as a cooking oil)
juice of 1 lime
2 cloves garlic, minced (or rough-chopped if using blender for dressing)
small handful fresh cilantro leaves
1 green onion, chopped
1 bunch curly-leaf kale, washed and torn into pieces
1 12-oz. package “coleslaw mix” (red and green cabbage + carrots)
1 red bell pepper, sliced thin lengthwise
4 green onions (save 1-2 additional for garnish)
sesame seeds for garnish
DIRECTIONS:
1. For the dressing, use whisk or a blender to combine tamari, rice wine vinegar, sesame oil, lime juice, garlic, cilantro, and green onion. Let sit for flavors to meld together while you prepare the salad.
2. Prepare a large pot to steam the kale. Wash and rip kale into pieces. Place in steam with lid until just wilted (1-2 minutes). Remove from heat and take steaming basket out of pot to let cool for several minutes.
3. Slice bell pepper and green onion and combine with coleslaw mix and cooled kale in a salad bowl. Add dressing, starting with half of it and adding more as needed.
4. Slice chicken against the grain in strips, or cubed.
5. Arrange salad in bowls, topping with chicken, green onions, and sprinkling with sesame seeds.
Save any remaining for leftovers. Can be served again as a salad or heated up.
I hope you enjoy this recipe as much as I enjoyed creating it!
Rachel