Chicken salad with sesame-miso dressing
Delight your taste buds with a flavorful chicken salad tossed in a mouthwatering sesame-miso dressing. A culinary masterpiece that will leave you craving for more.
Ingredients:
- 450g thin sliced chicken tenderloin
- 2 tablespoons sake
- 2 teaspoons grated ginger
- 1 tablespoon low-sodium miso paste or 2 tablespoons Miso & Easy
- 1 teaspoon sea salt
- 2 small heads of butter lettuce, leaves torn
- 2 tablespoons sesame seeds
- 1 tablespoon low sodium miso paste or 2 tablespoons Miso & Easy
- 2 tablespoons rice vinegar
- 4 tablespoons rapeseed, grapeseed, rice or olive oil
Instructions:
- Preheat the broiler in your oven on high setting and position the rack 8 inches below the heating element. Cut the chicken breast into wide strips. Mix together the sake, ginger, miso, and salt. Coat the chicken strips with the mixture. Arrange the chicken on a baking sheet. Broil for 8 minutes or until the chicken is fully cooked.
- Meanwhile, heat a frying pan over medium-high heat and toast sesame seeds. Shake the pan to prevent burning until the seeds start to pop. Remove from heat.
- Save 1 teaspoon of the toasted sesame seeds and keep them aside.
- To make the dressing, transfer the rest of the seeds to a Japanese grinding bowl or mortar and grind them coarsely. Blend in the miso to create a thick paste and mix in the vinegar to lighten the miso-sesame blend. Slowly whisk in the oil until it emulsifies. (Don't forget to whisk again just before dressing your salad.)
- Mix the lettuce with the dressing. Arrange the chicken on top of the lettuce and sprinkle with the reserved toasted sesame seeds. Serve immediately.
Summary:
- Calories: 1920 kcal
- Fat: 137 g
- Protein: 78 g
- Carbs: 89 g
- Potassium: 1733 mg
- Magnesium: 219 mg