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 |
- 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
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:
- 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
