Miso infused grilled Chicken Salad

Bettina Kraft
May 12
2 min read

Nothing beats a good salad for me. This one is packed with healthy greens, amazing flavors and even MCT Oil since it feeds your brain very well and efficient. We should all have a table spoon full of MCT per day since its fuel for our brain cells. But beside that, this salad mixes asian flavors with middle eastern sumac and, married together, it makes for an amazing flavor. If you don't eat meat, the Edamame will be a good source of protein, but if you add the chicken you will defintitely get enough protein! You can use the marinade for the chicken also as a dressing just for salad, I promise it will taste amazing...

Here is the recipe

Ingredients

3-4 chicken breasts

1.5 tablespoons miso

1 tablespoon tamari or soy sauce

3 tablespoons mirin

2 garlic cloves, grated

2 teaspoons ground ginger or 2-3 cm finely grated fresh ginger

For more sweetness, add 1-3 tablespoons maple syrup (to taste).

Mix everything together and marinate the chicken for at least 30 minutes, but you can also marinate overnight.

For the salad

In a bowl

1 tbsp. Garlic powder or 1 teaspoon finely grated fresh garlic

Pepper

Salt

3/4 teaspoon sumac

1-2 teaspoons sesame seeds

3 green onions

1 package frozen edamame

1/2 package frozen diced mango or 1/2 fresh mango, finely diced

1 handful finely chopped cilantro, or parsley

8 finely sliced radishes

1 jalapeno, finely sliced

Mixed green lettuce (any kind, the darker the better, the more varieties, the better)

Place all ingredients in a large bowl and let them marinate in the salad dressing. Briefly thaw the edamame in hot water and add them as well. The mango can be added frozen or fresh; they will thaw quickly alongside the warm edamame and add even more flavor to the dressing.

Let the dressing marinate with all ingredients for 10 minutes. Add the green salad just before serving to keep it crisp.