Warm Broccolini Miso Chicken Salad
I haven’t had kids living at home for more years than I care to mention, but the beginning of the school year still marks the end of the summer holidays for me.
Our summer routine hasn’t changed much over the years. First there is Christmas, then New Year and birthdays followed by a couple of weeks with family. This year they came from Melbourne to see our new home and meet their new nephew and cousin. Having little ones in the house is exhausting. I love having them here, but I need recovery time after they’ve left.
While there were only six of us in the house, meal preparation seemed chaotic, so now we are back to two I can cook the food I prefer, even experiment a little.
My love affair with miso continues. This salad is a departure from the usual soup and baked vegetables as the miso is not only used as a marinade and glaze but also is the basis of an incredibly delicious salad dressing.
I loosely based this salad on a recipe in my new Australian Woman’s Weekly recipe book “Almost Vegetarian.” It was inspirational. I loved the miso with the chicken, it worked well with the cashews, and I think just about any vegetable combination would work.
Warm Broccolini Miso Chicken Salad
marinade:
2 tablespoons white shiro miso
2 tablespoons mirin
1 tablespoon peanut oil
2 teaspoons fresh ginger, finely grated
2 organic chicken breasts, halved horizontally
200g broccolini, peeled from the bottom and halved lengthwise
75g fresh snow peas, topped and tailed
1 1/2 cups loosely packed mint, coriander and flat leaf parsley leaves
1/2 cup roasted cashews, roughly chopped
miso dressing:
1 tablespoon brazil and cashew nut spread
1 tablespoon white (shiro) miso
1 teaspoon chilli oil
1/2 teaspoon sesame oil
2 tablespoons warm water
Mix together the marinade ingredients then thoroughly coat the chicken breasts.
Cover the chicken and refrigerate for one hour.
Prepare the vegetables.
Pick, wash and dry the herbs.
Lightly whisk together the dressing ingredients and set aside.
Steam the broccolini until al dente and briefly steam the snow peas.
Heat and extra tablespoon of peanut oil in a non stick pan over a medium heat, then cook the chicken pieces 2 minutes each side, taking care not to scorch the marinade.
Remove the chicken to rest.
Arrange the warm vegetables and most of the herbs on a serving platter, scatter over some of the cashews and drizzle with a little dressing.
Roughly tear the warm chicken breasts into bite sized pieces and arrange over the vegetables.
Garnish with the remainder of cashews and the herbs and drizzle over some more dressing.
Serves 2 – 3
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22 comments on “Warm Broccolini Miso Chicken Salad”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
It’s been years since I’ve had miso in the house, Sandra, but I know that if I’d used it to prepare dishes like yours here, I never would have stopped buying it. This sounds wonderful.
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I’m having a miso love affair right now, I can’t believe it took me so long to discover how delicious it is, and how versatile
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Ah, beauteous miso. This a good one to add to my list of new dishes to try for the kids. Enjoy your peace Mrs R!
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Thanks Cheery I am enjoying the quiet but struggling to find focus. I read somewhere recently that Rene Rezepi recommends we use vegemite for umami like the Japanese use miso. Not sure if I’m game….
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Yes, focus….I have struggled with that myself a bit lately. I read that too! And saw another recipe where they did something similar. Not sure if I am game either…
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Looks really fresh and delicious Sandra and could sit down to this right now 🙂
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Wow!! I will try this recipe! Looks so delicious! One more in my dinner menu! Thank you for sharing this recipe 🙂
Please visit and follow my blog (www.lazymomcooking.wordpress.com) or my Instagram (lazymom_cooking) for some recipe ideas 🙂
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Glad you like the sound of this salad, enjoy…
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I don’t know what sounds better, summer or that salad!
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It’s human nature to want what we can’t have. I’d enjoy some cold weather. For 5 months I’ve dressed in sleeveless tops and sandals, sat by a fan or in air con, bring on winter I say
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Usually only have the ‘tan’ miso in house and have not used it for a salad dressing . . . eager to try . . . love the amount of fresh mixed herbs here also . . .
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White miso has a milder flavour. Knock the quantity back a little if trying this with darker miso for fear of over seasoning. I’m treating mint, basil, coriander and parsley leaves like salad green, they have much more flavour
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This looks wonderful. I have been meaning to experiment with miso. I saw a chocolate cake recipe with miso that also look very interesting. I think it may be time to get to work in the kitchen.
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Salivating already just reading you post, Sandra. The combo of flavours, as Stefan says are truly great. I love having family around, but it is really satisfying and cosy when it is just the two of us, catering to what we like.
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Thanks Debi, yes we’re enjoying the serenity..
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Sounds good Sandra. Since I already have most of these ingredients on hand, you may assume this is something I will probably make and enjoy. Hubby is away so I can please myself 🙂
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Home alone is always a good time to treat yourself, enjoy….
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Great combination of flavors, Sandra. Haven’t used miso in a while — thanks for the reminder!
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Thanks Stefan, we all need a nudge about overlooked ingredients from time to time…
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Oh I too am having a love affair with miso, I’ve been using it on everything. I love it with chicken but have yet to add it to salad dressing! Great recipe, very inspiring!
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Thanks Darya, I love the umami flavour punch of miso, so I’m trying to step away from the traditional uses
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You are right, I now use it in my pasta carbonara sauce, and as a spread for grilled cheese sandwiches. And it’s amazing with roasted or grilled veggies too.
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