Chicken Salad With Sesame-Miso Dressing
This recipe combines tender slices of chicken marinated in a savory mix of sake, ginger, and miso, broiled to perfection. Tossed with butter lettuce and drizzled with a nutty sesame-miso dressing, this dish is a delightful blend of flavors and textures. A quick and satisfying meal that's sure to impress!
— Constant Cookbook
Ingredients
- 1 pound, 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
- FOR THE SESAME-MISO DRESSING
- 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
- Turn oven to broil (high) and place rack 8" below heating element. Slice the chicken breast into thick strips. Combine the sake, ginger, miso and salt. Toss the chicken strips into the mixture. Place chicken on a baking pan. Broil for 8 minutes or until chicken is cooked through.
- In the meantime, add the sesame seeds to a frying pan and roast over medium-high heat while shaking the pan to avoid burning the seeds. When the seeds start to pop, remove from the heat.
- Reserve 1 teaspoon of the toasted seeds and set aside.
- For the dressing, slide the remaining seeds into a Japanese grinding bowl or mortar and grind roughly. Mash in the miso to form a thick paste and add the vinegar to lighten (and brighten) the miso-sesame mixture. Whisk in the oil slowly until emulsified. (Be sure to whisk again right before dressing your salad.)
- Toss the lettuce with the dressing. Place the chicken on top of the lettuce and sprinkle with the reserved toasted sesame seeds. Serve immediately.
Cook Time
10M
Prep Time
PT10M
Yield
4
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