Spinach and Chicken Salad with Miso Vinaigrette
Servings: 4
Ingredients:
Spinach and Chicken Salad with Miso Vinaigrette
Photography by Yvonne Duivenvoorden
| 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% |
-
8 boneless skinless chicken thighs
Pinch each salt and pepper
1 bag (6 oz/170 g) baby spinach
1/2 cup (125 mL) sliced radishes
Miso Vinaigrette:
2 tbsp (25 mL) miso paste
2 tbsp (25 mL) water
1 tbsp (15 mL) granulated sugar
1-1/2 tsp (7 mL) each rice vinegar and vegetable oil
1 tsp (5 mL) soy sauce
1 tsp (5 mL) sesame oil
1/2 tsp (2 mL) minced gingerroot
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.
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.
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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