
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