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Chicken Salad with Peanut Miso Dressing

Chicken Salad with Peanut Miso Dressing

Cooking Time: 20 minutes

Serves 4

What you Need:

Peanut Gingery Miso Vinaigrette:

  • ¼ pouch of Haven's Kitchen Gingery Miso Sauce
  • 1 heaping tbsp peanut butter
  • 1 tbsp rice wine vinegar or apple cider vinegar
  • 1 tsp coconut aminos or soy sauce
  • A dash of hot water

Salad

  • One package of boneless, skinless chicken breasts, cut into cubes
  • Sesame seeds
  • 1 small bunch kale leaves, ribs and stems removed, chopped
  • 1 head of romaine lettuce, chopped
  • 2 carrots, shredded
  • 2 small cucumbers, shredded
  • 1 bunch fresh cilantro, chopped
  • 2-3 scallions, chopped

How to Make It:

  1. In a small bowl, combine vinaigrette ingredients. Whisk to combine and set aside.
  2. In a large frying pan, heat enough oil to coat the bottom over medium-high heat. When the oil is shimmering, cook the chicken until golden and cooked through, about 12 minutes. Toss the hot chicken with ½ of the dressing and about ¼ cup of sesame seeds.
  3. In a large bowl, combine kale, romaine, carrots, cucumber and cilantro. Then toss the salad with the remaining dressing, and combine with the chicken and scallions. Serve immediately.
Get the Sauce

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