Grilled miso chicken salad

Recipe from: 4 August 2010

Ingredients 15
Servings
Time 20 mins
  • 500
    g
    skinless boneless chicken breasts
  • 3
    tsp
    vegetable oil
  • 2
    Tbs
    lemon juice
  • 1/2
    cabbage, shredded
  • 4
    carrots, cut into sticks
  • 2 x 75
    g
    packets instant (ramen) noodles, cooked
  • a large handful
    finely chopped coriander
  • For the miso sauce
  • 1 1/2
    Tbs
    finely grated ginger
  • 1 1/2
    Tbs
    miso paste
  • 3
    garlic cloves, minced
  • 1
    Tbs
    Asian chili garlic sauce
  • 1/2
    Tbs
    brown sugar
  • 1/2
    Tbs
    sesame oil
  • 2
    tsp
    lemon juice
 

Method

10 mins
 
Start by making the marinade for the chicken by mixing together all the ingredients for the miso sauce.
Slash each chicken breast about three times, keeping the cuts fairly shallow.
Rub about 1/3 of the miso sauce over the chicken breasts, reserving the remainder to make the dressing.
Place chicken breast under the grill for 7 - 10 minutes, or until just cooked through and still juicy.
Remove and allow to cool down before cutting into strips.
Meanwhile, make the dressing for the salad by mixing together the remainder of the miso sauce with the vegetable oil and lemon juice.
To assemble the salad toss the cabbage, carrot, noodles, coriander and chicken strips together and pour the miso dressing over.
Toss again to mix and serve at once.

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Read more on: poultry  |  grill
 

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