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Winter Chicken Salad With Tangy Miso Dressing
Winter Chicken Salad With Tangy Miso Dressing
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Prep Time:
25 minutes
Cook Time:
16 minutes
Total Time:
41 minutes
"Delicious Chopped Chicken Salad with fennel, mandarin oranges, avocado, and miso dressing. Versatile and satisfying for any season!"
Ingredients:
  • For the salad
  • 1 pound boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1 head butter lettuce, washed and dried
  • 1 large handful arugula or watercress, washed and dried
  • 1 small or 1/2 large bulb fennel, very thinly sliced
  • 3 seedless mandarins, peeled, cut into wheels, and pulled into pieces
  • 1 small avocado, diced
  • For the miso dressing
  • 1 tablespoon white miso paste
  • 1 tablespoon plus 2 teaspoons apple cider vinegar
  • 1 teaspoon honey
  • 2 scallions, white and light green parts only, finely chopped
  • 1/2 teaspoon ground cumin
  • 1/4 cup plus 2 teaspoons extra-virgin olive oil
Instructions:
  • Tenderize the chicken: Place the chicken breasts on a cutting board and flatten the thicker end using a mallet or the side of a rolling pin until they are evenly thick. Season both sides with salt and freshly ground pepper.
  • Heat 2 teaspoons of olive oil in a large skillet over medium heat. Brown the chicken on one side for about 8 minutes until half cooked. Flip and cook the other side for another 8 minutes until fully cooked. Let it rest on a cutting board for at least 5 minutes before slicing into 1/3-inch-thick pieces.
  • Prepare the miso dressing by combining miso, apple cider vinegar, honey, scallions, and cumin in a bowl. While whisking, slowly add the rest of the olive oil until the mixture is smooth.
  • Make the salad: Combine lettuce, arugula, and fennel in a large bowl with a light coating of dressing. Divide into 4 serving bowls. Add avocado, mandarins, and chicken slices to each bowl and drizzle with a bit more dressing. Serve right away.

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