Miso and sesame chicken salad

This Japanese-inspired salad is packed with flavour.

Chicken and sesame salad.

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 500 g chicken breast
• 2 tbsp Japanese miso
• 1 tsp black sesame seeds
• ½ tsp white sesame seeds
• Sachet powdered dashi
• 5 tbsp (100 ml) soy sauce
• 1 tbsp (20 ml) red wine vinegar
• 2 tsp (10 ml) olive oil, plus extra for cooking
• 1 avocado
• 1 Lebanese cucumber
• 1 nashi pear
• 90 g rocket
• 1 cup bean sprouts
• 2 tsp Japanese mayonnaise (Kewpie)

Instructions

1. Dice the chicken into bite-size chunks. Mix miso with a little water and use to marinate the chicken and sesame seeds while making the dressing.
2. Mix the dashi, soy sauce, olive oil and red wine vinegar.
3. Heat a little oil in a frying pan and cook the chicken until done.
4. Meanwhile, dice the avocado, cucumber and nashi pear and place in a bowl with the rocket. Add the cooked chicken and the bean sprouts. Add desired amount of dressing and serve in a bowl with a drizzle of Japanese mayonnaise. Garnish with a few extra sesame seeds, if desired.

Note

The marinated chicken can also be cooked in an oven. Preheat oven to 180°C and cook chicken mixture in a baking tray for about 15 minutes.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.