Miso-Ginger Chicken Salad
Thinly sliced Napa cabbage, cilantro, scallion, and shredded chicken is tossed with creamy miso ginger dressing and toasted sesame seeds! This refreshing salad is perfect your a healthy and satisfying lunch.
Servings: 2
Calories: 564kcal
Ingredients
- 2 c shredded napa cabbage
- 2 cups shredded cooked chicken breast
- 4 whole scallions, thinly sliced
- 1 handfull cilantro, roughly chopped
Miso-Ginger Dressing
- 2 tbs miso white miso paste
- 1 tbsp soy sauce
- 1 clove garlic, chopped or grated
- 1 tbsp freshly grated ginger
- 1/4 c lime juice or rice vinegar
- 1 tsp toasted sesame oil
- 1/4 c olive oil
- 1 tbsp toasted sesame seeds
Instructions
Make The Miso-Ginger Dressing
- In a small bowl whisk together the miso, ginger and, garlic. Next, add the soy sauce and lime juice. Last, whisk in the olive oil, sesame seeds, and sesame oil. Set aside.
Assembling the Salad
- In a large bowl toss the salad ingredients with the dressing. Use your hands to work the dressing into all of the ingredients. Taste and season with salt. Divide the salad into bowls and top with extra sesame seeds.
Notes
Recipe Substitutions
- Cilantro: fresh basil or mint
- Lime Juice: rice vinegar
- Napa Cabbage: any type of cabbage will do, Napa just happens to be my favorite, you could also use romaine lettuce
- Soy Sauce: tamari or liquid aminos
- Chicken: sauteed mushrooms, crumbled tofu, or shrimp
- To prep this salad in advance prepare it according to the recipe but, leave the dressing on the side until you're ready to serve. This salad will keep fresh in the refrigerator for up to 4 days.
Nutrition
Calories: 564kcal | Carbohydrates: 11g | Protein: 25g | Fat: 47g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 1225mg | Potassium: 485mg | Fiber: 2g | Sugar: 3g | Vitamin A: 434IU | Vitamin C: 32mg | Calcium: 81mg | Iron: 2mg