Miso chicken salad

Do you ever get stuck in a cooking rut? Using the same recipes, same cooking methods?

For a long time, grilling was my cooking method of choice when it came to chicken. Or possibly even oven baking. But then I discovered poaching, and boy has it been a game changer. The meat is tender, there are no messy grills to clean, and there is usually enough leftover for sandwiches through the week.

It is also a great option to add to salads.

Sometimes I poach the chicken in stock, other times water – with a bunch of herbs, ginger and garlic.

On this occasion, I poached the chicken in stock with a little miso paste. I then shredded the chicken and used it to create a Japanese-inspired miso chicken salad. With wombok, cucumber and radish for crunch, drizzled with a miso / mirin / soy dressing, and finished with a sprinkle of sesame seeds.

We served this for dinner a little while back, and I’ve also had it for lunch on multiple occasions since then. I love that it can be thrown together easily, with minimal fuss, and that it is a little different than my regular salad styles.

Definitely a winner in my book…and a great reminder to get out of my comfort zone in the kitchen!

Print Recipe
Miso Chicken Salad
Course Salad
Keyword salad
Servings
servings
Ingredients
Dressing
Course Salad
Keyword salad
Servings
servings
Ingredients
Dressing
Instructions
  1. Place stock and miso paste in a small saucepan. Add the chicken (adding some additional water if necessary to cover). Bring to the boil over a medium heat, then reduce to a simmer. Cook for 12 to 15 minutes, then cover and set aside in the poaching liquid. Allow to cool a little, then shred.
  2. Meanwhile, divide the salad ingredients amont two serving bowls. Top with shredded chicken.
  3. To make the dressing, whisk together the miso, mirin, soy and sesame in a small bowl. Drizzle over salad, and sprinkle with sesame seeds.
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