This Asian-inspired grilled chicken salad with miso and honey is an explosion of mouth-watering flavours and vibrant colours.

News Letter


15 minutes

News Letter


15 minutes

News Letter




  • 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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