Spinach and Chicken Salad with Miso Vinaigrette
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 238 |
| pro | 27 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | 2 g |
| chol | 95 mg |
| sodium | 525 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 20 |
| vit A | 31 |
| vit C | 25 |
| folate | 45 |
Ingredients
- 8 boneless skinless chicken thighs
- 1 pinch salt
- 1 pinch pepper
- 1 bag (6 oz/170 g) baby spinach
- 1/2 cup sliced radishes
- Miso Vinaigrette:
- 2 tbsp miso paste
- 2 tbsp water
- 1 tbsp granulated sugar
- 1-1/2 tsp rice vinegar
- 1-1/2 tsp vegetable oil
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp minced gingerroot
Preparation
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:
- Spinach Sprout Salad
- California Spinach Salad
- Mandarin Spinach Salad
- Tomato Spinach Salad
- Radish and Spinach Salad
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).
Source : Canadian Living Magazine: July 2006
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