Grilled Chicken Salad with Miso Ginger Dressing

Another salad in the grilled chicken series – ha! – it seems I’ve gotten into a little routine of having a grilled chicken salad about once a week. It’s just so easy to grill, it’s a healthy protein, and the minimialist approach (salt + pepper, throw on grill) to grilling chicken is so damn good. (Other recent salads with grilled chicken: jalapeno cilanro dressing, sweet onion dressing).

Mark Bittman has a terrific miso ginger dressing. The dressing is thick and chunky – to thin it out a little,  I added equal amounts of extra oil and vinegar until it was a little thinner. Then, I just tasted and reseasoned with a little salt and pepper. The dressing makes enough to serve 2-4 depending on the amount of dressing you like on your salad.

Summer salads are IT.

Josh


Grilled Chicken Salad with Miso Ginger Dressing

salad for two, dressing serves 2-4

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Ingredients: 

  • 1/2 head of small cabbage, thinly shredded
  • 1 small head of romaine, chopped
  • 1 carrot, peeled and thinly sliced (or peeled into thin ribbons)
  • 1/2 English cucumber, thinly sliced
  • 1/2 bell pepper, thinly sliced
  • 1/4 red onion, thinly sliced
  • toasted sesame seeds or almonds (optional)
  • 2, 6oz grilled chicken breasts*
  • Miso-Ginger Dressing

 *Season chicken with salt and pepper. Grill for each breast for about 5 minutes on each side over a hot grill. Cook until 165 degrees. Let rest 3-4 minutes. Thinly slice.

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How-to: 

1. Make the dressing and grill the chicken (both can be done ahead of time).

2. Assemble the salad,  tossing in the dressing or serving dressing at the table.

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2 thoughts on “Grilled Chicken Salad with Miso Ginger Dressing

  1. Grace says:

    This looks easy and delicious – perfect for a potluck at work! And miso-ginger dressing is one of my all time favorites. Can’t wait to try the recipes out!

    Like

    1. JoshJ15 says:

      Grace, so glad to hear! I agree. As far as dressing and salad prep goes, this one is pretty straightforward. Because there’s a lot of veggies in the salad that don’t mind wilt or get mushy, you can chop the veg and grill the chicken a day ahead, mix the veg + chicken, and then dress the salad at the work potluck right before serving! Let me know if you try it out!

      Like

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