Name: Grilled miso chicken salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: serving
Cuisine: Cooking Method
Ingredients: 500 g chicken breast fillets; 3 tsp vegetable oil; 2 Tbs lemon juice; 1/2 cabbage shredded; 4 carrots peeled, julienned; 2 x 75 g noodles instant, ramen, cooked; a large handful fresh coriander finely chopped; 1 1/2 Tbs fresh ginger finely grated; 1 1/2 Tbs miso paste; 3 garlic cloves, minced; 1 Tbs garlic and chilli sauce Asian; 1/2 Tbs brown sugar; 1/2 Tbs sesame oil; 2 tsp lemon juice

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Ingredients (14)

500 g	chicken breast fillets
3 tsp	vegetable oil
2 Tbs	lemon juice
1/2	cabbage — shredded
4	carrots — peeled, julienned
2 x 75 g	noodles — instant, ramen, cooked
a large handful	fresh coriander — finely chopped

For the miso sauce

1 1/2 Tbs	fresh ginger — finely grated
1 1/2 Tbs	miso paste
3	garlic — cloves, minced
1 Tbs	garlic and chilli sauce — Asian
1/2 Tbs	brown sugar
1/2 Tbs	sesame oil
2 tsp	lemon juice

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Method:

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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