This miso chicken salad is quick, easy and something that would be great to prep as a lunch dish for work the next day. Now that the weather’s a lot warmer, sometimes we don’t always fancy having a cooked meal throughout the day, so colourful salads like this make an excellent meal option. This dish has a great balance of protein, carbs and healthy fats from the sweet potato, chicken and sesame oil; as well as getting a good portion of greens in there too.
Sweet Miso Chicken Salad
The Asian inspired dressing adds an incredible punch of ﬂavour combining sweet, salty and fresh citrus ﬂavours with the nutty undertones of sesame oil.
- For The Sauce
- 1 heaped tbsp miso
- Juice from 1/2 small lime
- pinch grated ginger
- 1 small garlic clove
- 1 1/2 tbsp brown rice syrup / honey
- 1 tbsp coconut aminos
- Pinch of chilli flakes
- 2 large handfuls shredded cabbage
- 200g broccoli
- 160g cooked shredded chicken breast
- Pomegranate seeds
- Black sesame seeds
- 1 spring onion
- 1 medium sweet potato
- Rapeseed oil
- Sea salt & black pepper
Preheat your oven to 180c.
Chop the sweet potato into small, bite-sized chunks and lay these out onto the tray. Drizzle with a little oil, salt and pepper and toss everything together. Pop these into the oven for around half an hour to bake.
Meanwhile, to make your salad dressing, combine the miso paste, ginger, lime juice. Rice syrup, sesame oil, garlic, coconut aminos, garlic and chilli (if using) in your Ninja Kitchen blender and blend until smooth. Adjust the sweetness and chilli to taste.
Chop the broccoli into small ﬂorets and quickly stir-fry this in a pan with a little oil and some coconut aminos. You want the broccoli to have a vibrant green colour and still be quite crunchy in texture.
To assemble the salad bowls, combine the broccoli and shredded cabbage for the base layer, then add your roasted sweet potato chunks and shredded chicken.
Sprinkle each of the bowls with a generous handful of pomegranate seeds and a pinch of sesame seeds. Drizzle with your miso dressing and dice the spring onion to garnish.