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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