Spinach and Chicken Salad with Miso Vinaigrette

spinach chicken 2 150px Author: Canadian Living Credits: spinach chicken 2 150px

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2006

Ingredients

  • 8 skinless chicken thighs
  • 1 pinch salt
  • 1 pinch pepper
  • 1 bag (6 oz/170 g) baby spinach
  • 1/2 cup sliced radish
Miso Vinaigrette:
  • 2 tablespoons miso paste
  • 2 tablespoons water
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoon rice vinegar
  • 1 1/2 teaspoon vegetable oil
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon minced gingerroot

Method

Trim any fat from chicken; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until lightly marked and juices run clear when chicken is pierced, about 12 minutes.

Miso Vinaigrette: Meanwhile, in large bowl, whisk together miso paste, water, sugar, vinegar, vegetable oil, soy sauce, sesame oil and ginger.

Slice chicken; add to vinaigrette. Add spinach and radishes; toss to coat.

More spinach salad recipes:

Nutritional facts Per serving: about

  • Sodium 525 mg
  • Protein 27 g
  • Calories 238.0
  • Total fat 11 g
  • Cholesterol 95 mg
  • Saturated fat 2 g
  • Total carbohydrate 8 g

%RDI

  • Iron 20.0
  • Fibre 0.0
  • Folate 45.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 31.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spinach and Chicken Salad with Miso Vinaigrette

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