Chicken & kale salad with miso dressing
1
Points®
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
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