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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Poached chicken and coleslaw salad

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I’ve been back at work for around 6 weeks now, working 3 days per week in the office. Slowly but surely we are working out what is to be the new ‘normal’ – with the 3 days I’m in the office being referred to by the little members in our house as the “rush days”.

For these particular days, bags are packed and clothes are set out the night before, and I spend time preparing as much as I can for lunches over the weekend. I’m generally up at 4.30am to fit in a walk before the household wakes, then it is home to shower, make breakfast, feed the baby, throw smoothies at the biggest kids,   wrangle everyone into clothes and into the car – so that we can leave the house by 7.30am to get to the various daycare / school drop offs and (finally) head into work.

Yes “rush” would be an understatement.

So I’m sure that you can understand that by the third rush day everyone’s energy levels are starting to wane and tempers are running a little high. The kids (and I!) start to get a bit more cranky, and getting out of the house takes a little more gentle persuasion than on the first rush day.

Constant throughout this new ‘normal’, however, is our preference for easy and speedy midweek meals. Actually, not just a preference – a must. Something healthy and that is full of flavour, to keep our batteries recharged.

Take this poached chicken and coleslaw salad for instance. Pulled together with relative ease in no time at all.

I poached chicken breasts in chicken stock, with some peppercorns, ginger and garlic. Shredded then added to a coleslaw salad, made with mesculin, shredded purple cabbage, carrots, spring onions and a little corn I had leftover in the fridge. Dressed simply with sesame oil, soy and lemon juice, and finished with sliced red chilli and a good amount of coriander.

Easy, fuss-free and healthy. Not to mention SPEEDY – giving us more time to prepare for the rush day ahead.

Poached chicken and orange salad

I have, over the years, accumulated a few kitchen ‘gadgets’ that I would now not be without. My food processor and blender get a decent workout on a weekly (if not, daily, basis) and I am in love with my garlic press and citrus zester.

Recently I added a new gadget to my collection – a spiraliser! A gadget that is in no way ‘necessary’, as such, but one that is proving to be a great and interesting addition to the pantry. I’ve spiralised zucchini for pasta, carrots and sweet potatoes for salads, and on this particular occasion – pumpkin.

On the menu? A poached chicken salad with roasted carrots and broccoli, and spiralised pumpkin. Finished with orange slices, almonds and an orange / ginger dressing.

The recipe was inspired by one I found in a Donna Hay magazine, from memory. The chicken was poached in almond milk, garlic and ginger, which was interesting in itself (and reminded me just how simple yet delicious freshly poached chicken can be). I loved the addition of fruit to the salad too, which gave the dish a wonderfully light Summer feel.

Stay tuned for more spiralised salads I suspect!





Print Recipe


Poached chicken and orange salad

Course Salad

Servings
people


Ingredients

Course Salad

Servings
people


Ingredients


Instructions
  1. Preheat the oven to 180C and line a baking tray with baking paper. Place the broccoli and carrot on the tray, and spray lightly with oil. Bake for 30 minutes or until golden brown.

  2. Place the chicken, almond milk, garlic and 1 tbs ginger in a small saucepan. Bring to a simmer, then reduce heat to low and cook for 15 minutes. Set aside to cool slightly, then transfer the chicken to a board and shred.

  3. Heat 1 tbs oil in a frypan over a medium heat. Cook the pumpkin for a few minutes, stirring, until just softened. Meanwhile, combine the orange juice, 1 tsp ginger and 1 tbs olive oil in a small bowl to make a dressing.

  4. Divide the baby spinach, roasted vegetables, chicken and orange among serving bowls. Top with flaked almonds, and drizzle with the orange ginger dressing, to taste.


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Green Chicken Curry Meatballs

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My love of spicy foods has definitely grown and developed over the years. So much so that aside from a brief abstinence during my first pregnancy (when all spicy foods randomly lost their appeal) many of our dinners will include some sort of chilli or heat-inducing spice.

I’ve also been known to snack on carrots dipped in chilli sauce, but that’s a story for another day…

Needless to say,  a recipe for green chicken curry meatballs in a recent Taste magazine edition caught my attention. You can find the recipe here. 

The chicken meatballs were made using mince, coriander, ginger, garlic and spring onions. Lightly fried, then added to a spicy green curry mixture. Served with rice vermicelli noodles, bamboo shoots and spinach, and finished with some fresh coriander and cucumber (and a good amount of lime juice). Resulting in what can only be described as a rather tasty (and spicy!) mid-week meal.

What about you? What is your favourite curry?

Sweet Chilli Chicken Soba Salad

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Lately, I’ve really mixing things up when it comes to the ‘carb’ part of our meals. Brown rice and quinoa are undoubtedly the regulars, or polenta if I’ve made a stew, but when it comes to salads I often go with noodles!

On this particular occasion it was soba noodles that added some carbohydrate to our dinner. And given they only require a couple minutes cooking time, it’s no surprise that I find them handy to have in the pantry.

The salad itself was pretty easy to prepare too. I used some leftover shredded chicken – warmed up with a splash of soy sauce and a good amount of sweet chilli sauce. The salad was then built with crunchy lettuce, shredded carrot and cabbage, cucumber, snowpeas, coriander and some extra red chilli for a little heat. Basically whatever I had leftover in the fridge!

From thought to plate in under 15 minutes = winning!

What about you? Are you a fan of noodles in salad?

Spicy Chicken Tacos with Avocado Dressing

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I’m sure it will come as no surprise when I tell you that our evening routine is a little “unpredictable” at the moment. Nothing too dramatic, just a bit more on the relaxed side as we settle into life as a family of 5. Miss Maggie tends to want to nurse, pretty much non-stop, from around 5pm – which coincides with the other girls’ dinner and bath time, and the time I’d usually be spending working on dinner for the ‘grownups’ too.

But we all need to eat, and I am trying to avoid takeout where I can, so I’m pleased to report meal planning is still in full force. Actually, if anything, meal planning is probably a tad stricter than ever at the moment as ducking to the supermarket with three kids in tow is not all that appealing. I’m doing the bulk of our grocery shopping online, and loving being able to sit down and order groceries from the comfort of the couch after the bigger kids have gone to bed. Not to mention having a weeks worth of fresh ingredients literally delivered to my kitchen at a time that suits us!

The meals themselves, however, have generally been quick and easy to prepare. Leftovers are then tucked away for a quick lunch the following day, or frozen for future dinners when cooking one-handed is inevitable.

One of our favourite meals, lately, has been tacos. The kids prefer the crunchy shelled tacos, generally filled with some sort of savoury mince and vegetables. While I tend to go with soft tortillas, filled with whatever we have on hand.

On this occasion, I found inspiration in a Healthy Food Guide magazine – in the form of spicy chicken tacos. The added bonus being that they came together in no time at all.

Chicken – spiced and grilled in the sandwich press – piled high onto wholemeal tortillas and topped with pre-cut coleslaw. Actually the only real effort, if you could even call it ‘effort’, was blending up the avocado/ yoghurt dressing to serve alongside.

Definitely a winner all round!

Spicy chicken tacos with avocado dressing (serves 4)

  • 500g chicken tenderloins
  • 1 tbs olive oil
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 3 tbs lime juice
  • Bag of pre-cut coleslaw
  • 1 avocado, mashed
  • 1/2 cup natural yoghurt
  • Warmed wholemeal tortillas, to serve
  1. Combine the spices, oil and 2 tbs of the lime juice. Add the chicken and toss to coat well.
  2. Pre-heat chargrill pan or frypan over a medium heat. Grill chicken until cooked through. Place on a plate, cover with foil and allow to rest for 5 minutes or so.
  3. Meanwhile, combine the avocado, yoghurt and remaining lime juice in a small bowl, and stir until smooth. Season.
  4. Fill the warmed tortillas with the chicken, coleslaw and avocado dressing.

 

Buffalo Chicken Salad with Healthy Ranch Dressing

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There have been a lot of salads for dinner in the MCP kitchen of late, but the warmer weather brings with it my general craving for salads. Something cool and crunchy, with an added protein, and a nice homemade dressing – yes nice healthy end to the day when I don’t feel like turning the oven on.

This recipe for a Buffalo Chicken Salad that I came across here caught my attention. A spicy chicken, served on a bed of lettuce, carrots, celery and crunchy gala apples.But instead of going with a store-bought ranch dressing, I decided to make my own – with a couple healthy tweaks.

Greek yoghurt in place of mayonnaise, spiced up with garlic powder, mustard powder and a bunch of fresh herbs. And after playing around with the ingredients for a while, I soon had a blend that I will be sure to make again.

Tangy from the yoghurt, and packed with flavour owing to the fresh herbs, this is one versatile dressing! I think you could quite easily use it as a dip too – just add a little less water…

Healthy Ranch Dressing

  • 1 cup natural yogurt
  • 1 tsp garlic powder
  • 1 tsp mustard powder
  • a handful of chopped fresh herbs (I used parsley, chopped dill and basil)
  • salt & pepper to taste
  • 2 tbs water*
  1. Combine all ingredients with 1 tbs water. Add more water if you would like a thinner dressing (or keep it thicker if you are using it as a dip).
  2. Store in the fridge until ready to use.

Honey miso chicken meatballs

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Meatballs are one of those dishes that I really enjoy, but rarely make.  This is, until, a recipe captures my eye, or a particular craving strikes.

Both happened recently, when I saw a recipe for honey miso meatballs in Taste magazine . I knew I had half a container of miso paste in the fridge, and the flavour combination really appealed to me, so needless to say the dish was added to our weekly meal plan without hesitation.

img_8399 I relied on this recipe, but made a few changes along the way. I used chicken mince in place of turkey mince, and added  baby spinach leaves for some extra green.  I had a bag of frozen edamame in the freezer so there was no problem there (although I can never seem to stop myself from snacking on edamame before it is added to a meal…yum!)

The result? Delish!

I really enjoyed the new spin on an old favourite, and was left wondering why I had not gone with an ‘Asian’ style meatball before. The miso shone through, and I loved the sticky honey and ginger glaze.

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Even the kids jumped on board, and were more than happy to gobble up the leftovers the next day.

Well the meatballs and noodles, at least. The greens….yeah not so much.

 

Warm Chicken and Quinoa Salad

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If I needed any reassurance that we are a long way from Summer, the fact it was minus 4 on my morning walk was proof enough. Crunchy white grass met me as I stepped outside, and the neighbourhood cars were covered with a thick layer of frost.

I was pretty warm with my 4 layers of clothing on (plus gloves and beanie), admittedly, although my nose wouldn’t stop running and I returned home with a nice ‘red cheek’ glow.  And my cravings throughout the day were a long way from the salads I normally have for lunch. Instead I opted for a big plate of comforting pasta, without a moment’s hesitation.

Although salads do tend to lose their appeal in Winter, this one was still a winner. The fact it was warm probably helped, and the quinoa added a nice feeling of ‘bulk’ to what was, in all reality, a rather light dinner.

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I opted to oven-bake the chicken (free house heating!), although you could quite easily pan-fry the chicken too – if that is your preference.  And feel free to play around with the ingredients – depending what you have on hand!

IMG_8147 Warm Chicken and Quinoa Salad (serves 2)

  • 1/2 cup quinoa, cooked per packet directions
  • 2 x small chicken breasts (or one large)
  • Juice and zest of half a lemon + extra
  • 1 tbs olive oil  + extra
  • 1 tsp minced ginger
  • 1tsp minced lemon grass
  • chopped sundried tomatoes and pitted kalamata olives (as many as you like)
  • A few handfuls of baby spinach
  • 1/2 cucumber, diced
  • The kernels from one corn-cob
  • 1/2 avocado (or more if you like), sliced
  • a handful of chopped parsley and coriander + extra to serve
  1. Preheat oven to 200C.
  2. Combine the lemon juice, zest, oil, ginger and lemon grass in a small bowl.
  3. Place chicken and  in a baking dish, and pour over the oil mixture. Turn to coat well. Bake for 40 minutes or until cooked through.
  4. Meanwhile, combine the remaining ingredients, and divide among serving bowls. Top with the sliced chicken and remaining herbs. Drizzle with a little olive oil and a squeeze of lemon juice.

What about you? Do you crave salads in Winter?

Chilli lemon chicken Banh Mi

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I *could* bore you with stories about our lack of sleep this week, owing to a teething (?) bub and a generally overtired pre-schooler. But instead I want to take a delicious trip down memory lane, when this delightful little dinner made an appearance in our household. Chilli lemon chicken Banh Mi. Try saying that 5 times fast Winking smile  A quick and easy dinner, thrown together in under 10 minutes. I kid you not. IMG_4566 Roast-chicken, reheated with a little oil, lemon zest and a tablespoon of chilli sauce. IMG_4567 Piled into a baguette spread generously with mayonnaise (jazzed up with a teaspoon each of minced ginger and garlic and a little squeeze of lemon juice). Then topped with a carrot pickle (shredded carrot, 1/2 red onion, 1 tbs vinegar, 1tsp sugar and a pinch of salt). IMG_4568 Finished with a good amount of fresh coriander and some mixed lettuce leaves. IMG_4574 And dinner was served! I loved the lemony-take on an old classic, with the chilli chicken flavour shining through too. Definitely a great meal when short on time! What about you? What is your favourite sandwich filling?