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.
Grilled Chicken Salad with Miso Ginger Dressing
salad for two, dressing serves 2-4
- 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.
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.