Chicken and kale salad with miso dressing
4
Points®
Total time: 20 min • Prep: 10 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. Look for the miso in the produce section next to the tofu. The leftover miso will keep well in the fridge for quite a while so plan to try it on cooked veggies or in sauces and marinades.
Ingredients
Uncooked boneless skinless chicken breast
20 oz
Table salt
0.75 tsp
Black pepper
0.25 tsp
Olive oil cooking spray
1 spray(s)
Mirin
1 fl oz
Unseasoned rice vinegar
4 tsp
White miso
1 Tbsp
Fresh ginger
1 tsp
Red pepper flakes
1 pinch(es)
Uncooked kale
6 cup(s)
Carrots
2 medium
Fresh radish(es)
4 large
Instructions
1
1 Heat ridged grill pan over medium-high heat until hot. Sprinkle chicken with 1⁄2 teaspoon salt and black pepper. Spray chicken with olive oil nonstick spray. Place chicken in pan and grill, turning once, until chicken is cooked through, 8–10 minutes.
2
2 Meanwhile, to make dressing, whisk together mirin, vinegar, miso, ginger, pepper flakes and remaining 1⁄4 teaspoon salt in small bowl.
3
3 Place kale, carrots, and radishes in large bowl; add 2 tablespoons dressing and toss to coat.
4
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 11⁄2 teaspoons dressing
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