Spicy Miso Ginger Chicken Crunch Salad
A vibrant and flavorful salad featuring marinated miso-ginger chicken, a crunchy veggie mix, and a spicy miso dressing. Perfect for a light yet satisfying meal!
Prep Time: 20 minutes
Marinate Time: 30 minutes (optional but recommended)
Cook Time: 10 minutes
Total Time: 30-60 minutes
Servings: 4
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts (or thighs)
2 tablespoons white miso paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon grated ginger
2 cloves garlic (minced)
1 tablespoon honey (or maple syrup)
1 teaspoon olive oil
½ teaspoon red pepper flakes (optional, for spice)
For the Salad Base:
4 cups shredded napa cabbage (or coleslaw mix)
1 cup shredded carrots
1 cup thinly sliced red bell pepper
1 cup thinly sliced cucumber
½ cup chopped scallions
¼ cup chopped cilantro
¼ cup roasted cashews or sliced almonds (for crunch)
1 tablespoon olive seeds
For the Spicy Miso Ginger Dressing:
2 tablespoons white miso paste
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon olive oil
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon grated ginger
1 teaspoon sriracha (adjust to taste)
2 tablespoons water (to thin, if needed)
Instructions:
Marinate the Chicken
In a bowl, whisk together miso paste, soy sauce, rice vinegar, ginger, garlic, honey, olive oil, and red pepper flakes.
Coat the chicken in the marinade and let it sit for at least 30 minutes (or overnight for deeper flavor).
Cook the Chicken
Heat a pan or grill over medium-high heat. Add a little oil and cook the chicken for 4-5 minutes per side, until golden brown and cooked through (internal temp 165°F/75°C).
Let the chicken rest for 5 minutes, then slice thinly.
Make the Dressing
In a small bowl, whisk together miso paste, rice vinegar, soy sauce, olive oil, lime juice, honey, ginger, and sriracha.
Add water if needed to reach a smooth, pourable consistency.
Assemble the Salad
In a large bowl, combine cabbage, carrots, bell pepper, cucumber, scallions, and cilantro.
Toss with the dressing until well coated.
Top with sliced chicken, roasted cashews, and sesame seeds.
Serve & Enjoy
Serve immediately or chill for 15 minutes to let the flavors meld.
Tips & Variations:
Make it vegetarian
– Swap chicken for grilled tofu or tempeh.
Extra crunch
– Add crispy wonton strips or crushed ramen noodles.
More heat
– Increase sriracha or add Thai chili flakes.
Meal prep
– Store salad ingredients separately from dressing for up to 3 days.
Nutrition Facts (Per Serving, Approximate)
Calories: 400
Protein: 35g
Carbohydrates: 20g
Fat: 20g
Fiber: 5g
Sodium: 700mg