Miso Lemon Chicken Salad

Ingredients

Dressing

• 1 Tbsp sesame seeds

• 2 Tbsp mayonnaise

• 2 tsp rice vinegar

• 1 Tbsp soy sauce

• 1/2 tsp honey

• 1/4 tsp sesame oil

Salad

• 1 cucumber, chopped

• 4 baby radishes, sliced

• 2 spring onions, chopped

• 1 avocado, diced

• 5 handfuls of spinach

• 1 cup frozen edamame beans, defrosted

Chicken

• 1 1/2 Tbsp miso paste

• 1 tsp soy sauce

• 1 Tbsp rice vinegar

• 1/2 tsp honey

• 1/2 tsp sesame oil

• 1 tsp ginger, minced

• 1 1/2 Tbsp water

• 600g chicken breasts, thinly sliced

• juice of 1 lemon

Instructions

1. Toast sesame seeds in a dry frying pan until lightly golden. Set aside 1/2 tsp for garnish, combine the rest with the other dressing ingredients.

2. Place salad ingredients together in a bowl.

3. Mix miso, soy sauce, rice vinegar, honey, sesame oil, ginger and water in a small bowl.

4. Heat oil in a frying pan and cook chicken for 3-4 minutes on each side until cooked through. Set aside.

5. Add miso mix to the pan and bring to the boil, squeeze in lemon juice and let it bubble for 1 minute. Turn off heat. Add chicken back into the pan and toss to coat.

6. Toss salad with dressing and serve topped with chicken. Garnish with remaining sesame seeds.