4 Fresh From the Farm Boneless Skinless Chicken Breasts
1/2 cup (125 mL) rice wine vinegar, divided
3 tbsp (45 mL) miso paste, divided
1 tbsp (15 mL) honey
3 tbsp (45 mL) tahini paste
3 tbsp (45 mL) soy sauce
2 tbsp (30 mL) sesame oil
1 tbsp (15 mL) minced fresh ginger
1 tbsp (15 mL) brown sugar
2 cloves garlic, minced
8 cups (2 L) shredded napa cabbage
1 small red pepper, thinly sliced
1 cup (250 mL) cooked shelled edamame
2 mandarin oranges, segmented
4 green onions, thinly sliced
1/3 cup (75 mL) sliced almonds
4 tsp (20 mL) toasted sesame seeds
1Stir together 2 tbsp (30 mL) rice wine vinegar, 2 tbsp (30 mL) miso paste, and honey; toss with chicken. Let stand for 20 minutes.
2Preheat grill to medium heat; grease grate well. Grill chicken for 5 to 7 minutes per side or until grill-marked and cooked through. Let stand for 5 minutes; slice.
3Meanwhile, in large bowl, whisk together tahini, remaining rice wine vinegar, remaining miso paste, soy sauce, sesame oil, ginger, brown sugar and garlic; add napa cabbage, red pepper, edamame and mandarin oranges, tossing until well coated. Stir in green onions and almonds.
4Divide among 4 plates and top with sliced chicken. Sprinkle with sesame seeds.
- To make sure your chicken is cooked through, look for an internal temperature reading of 180° F (82° C) for a whole chicken, and 165° F (74° C) for ground poultry, chicken pieces and cuts.
- Substitute hoisin sauce, soy sauce or toasted sesame oil for miso paste.
- Spice up the salad with a garnish of thinly sliced red finger chili pepper if desired.
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