Tested till perfect Spinach and Chicken Salad with Miso Vinaigrette

Spinach and Chicken Salad with Miso Vinaigrette

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2006

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  • Portion size 4

Ingredients

  • 8 8boneless skinless chicken thighskinless chicken thighs
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 1 bag (6 oz/170 g) 1bag (6 oz/170 g)baby spinach
  • 1/2 cup 1/2cupsliced radishradishes

Miso Vinaigrette:

  • 2 tbsp 2tbspmiso paste
  • 2 tbsp 2tbspwater
  • 1 tbsp 1tbspgranulated sugar
  • 1-1/2 tsp 1-1/2tsprice vinegar
  • 1-1/2 tsp 1-1/2tspvegetable oil
  • 1 tsp 1tspsoy sauce
  • 1 tsp 1tspsesame oil
  • 1/2 tsp 1/2tspminced gingerroot
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Preparation

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:

Additional information : Variation
Spinach and Chicken Salad with Ginger Vinaigrette:

In small bowl, whisk together 3 tbsp (50 mL) rice vinegar; 2 tbsp (25 mL) vegetable oil; 1 tbsp (15 mL) water; 1 tsp (5 mL) each soy sauce and sesame oil; and 1/2 tsp (2 mL) each granulated sugar and minced gingerroot.

Makes 1/4 cup (50 mL).

Nutritional Information Per serving: about

cal 238 pro 27g total fat 11g sat. fat 2g
carb 8g fibre 2g chol 95mg sodium 525mg

% RDI:

calcium 6 iron 20 vit A 31 vit C 25
folate 45
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