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Photo of Chicken & kale salad with miso dressing by WW

Chicken & kale salad with miso dressing

1
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
This recipe is a Japanese take on chicken breast with green vegetables. Here we opt for kale, though you can use spinach or Asian blend salad greens instead. While the chicken is grilling, make the dressing: Its outrageously delicious salty-sweet flavor comes from a one-two punch of miso, a paste made from fermented soybeans, and mirin, a sweet Japanese rice vinegar. Ginger and pepper flakes give the dressing spice and heat.

Ingredients

Cooking spray

4 spray(s)

Uncooked boneless skinless chicken breast

20 oz, 4 (5-oz) cutlets

Table salt

¾ tsp, divided

Black pepper

¼ tsp

Mirin

2 Tbsp

Unseasoned rice vinegar

4 tsp

White miso

1 Tbsp, or yellow variety

Fresh ginger

1 tsp, grated

Red pepper flakes

1 pinch(es)

Kale

6 cup(s), baby variety

Carrots

2 medium, shredded

Radishes

4 large, halved and thinly sliced

Instructions

  1. Heat ridged grill pan over medium-high heat until hot. Sprinkle chicken with 1⁄2 tsp salt and black pepper. Spray chicken with cooking spray. Place chicken in pan and grill, turning once, until chicken is cooked through, 8–10 minutes.
  2. Meanwhile, to make dressing, whisk together mirin, vinegar, miso, ginger, pepper flakes and remaining 1⁄4 tsp salt in small bowl.
  3. Place kale, carrots, and radishes in large bowl; add 2 tbsp dressing and toss to coat.
  4. Divide kale mixture evenly among 4 plates. Top each serving with 1 chicken cutlet. Drizzle chicken with remaining dressing.
  5. Serving size: 1 chicken cutlet, 1 1/4 cups kale mixture, and about 1 1⁄2 tsp dressing