Name: 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

Recipe

Miso Lemon Chicken Salad

Ingredients

Batch

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

Method

1Toast 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.
2Place salad ingredients together in a bowl.
3Mix miso, soy sauce, rice vinegar, honey, sesame oil, ginger and water in a small bowl.
4Heat oil in a frying pan and cook chicken for 3-4 minutes on each side until cooked through. Set aside.
5Add 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.
6Toss salad with dressing and serve topped with chicken. Garnish with remaining sesame seeds.

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Miso Lemon Chicken Salad