Miso-ginger chicken salad is healthy, hearty and flavor-packed!
This crunchy, tangy, slightly sweet chicken salad is packed with good stuff my body needs, and nothing that is doesn’t. You know I love all the pasta, bread, butter, and cheese but sometimes I need a meal to lighten things up and this salad is one of my go-to’s. The base of this salad is shredded cabbage which is hearty enough that you can pre-dress it hours before serving, or toss it in the morning and take it to work with you for lunch. It gets better as it marinates!
How to poach chicken:
Poached chicken gets a bad rap, but if made correctly it’s actually incredibly moist and flavorful. The first step is to create an aromatic broth. In this case were using ginger, garlic, scallion and soy sauce. The second step is to poach the chicken in the broth very gently, never boiling just barely simmering. After 10 minutes pull the chicken from the broth and let cool completely. Once cool, use your hands to finely shred the chicken. At this point, it’s ready to be tossed into your salad.
Miso-Ginger Chicken Salad
- 2 c shredded napa cabbage
- 1/2 c shredded carrots
- 2 whole scallions, thinly slices
- 1 handfull cilantro, roughly chopped
- 2 pieces boneless skinless chicken breast about a pound
- 2 tbs miso white miso paste
- 1 clove garlic, chopped or grated
- 1 tbs freshly grated ginger
- 2 limes zested and juiced
- 1 tbs tamari soy sauce
- 1/2 c olive oil
- 1 tsp toasted sesame oil
- 1/2 c slivered almonds, toasted
- 2 tbs sesame seeds, toasted
Poaching the Chicken
- Place the chicken in a medium-sized pot and cover with water. Next, add your aromatics; a knob of ginger, a couple of smashed cloves of garlic, a scallion, a splash of tamari, and a hefty pinch of salt. Bring the pot to a simmer, turn the heat to low, cover with a lid and let it simmer for 10 minutes until the chicken is fully cooked and no longer pink in the middle. Remove the chicken from the broth, place it in a bowl in the refrigerator to cool completely. Once cool use your hands to shred the chicken into small pieces.
- In a small bowl whisk together the miso, ginger and, garlic. Next, add the tamari and lime juice and zest. Lastly, whisk in the olive and sesame oil. Set aside.
Assembling the Salad
- Toss together the cabbage, chicken, cilantro, carrots and scallion and miso-ginger dressing. Using your hand's is helpful here you really want to work the dressing into all of the ingredients. Season with salt. Divide the salad into bowls and top with the toasted almonds and sesame seeds.