Miso Chicken Slaw Salad

Serves 2 – Prep time: 15 mins (plus 1 hour marinating time) | Cook time: 30mins

 

For the chicken:

  • 2 chicken breasts

  • 1-2tbsp miso paste

  • 1tbsp sesame oil

  • 1tbsp vinegar, we used Rice Vinegar

  • 2tsp honey

 

  • 80g watercress

  • 2 spring onions, finely chopped

  • 1 carrot, grated

  • 1-2 beetroot, grated

  • ¼ cabbage, grated

  • Fresh coriander, chopped

  • Sesame seeds

 

  1. Combine the miso, oil, vinegar and honey and marinate the chicken breasts in the fridge for 1hour minimum.

  2. When ready to eat, preheat the oven to 200°. Bake the chicken breasts in an oven-proof dish for around 20-30 minutes, until cooked through. You can pan sear them first for a few minutes on each side to get a little colour if desired. Allow them to rest for 5 minutes once they come out of the oven.

  3. Meanwhile, prepare your salad. Toss all the grated ingredients together in a bowl before adding them on top of a base of watercress alongside the spring onions.

  4. Slice the chicken breast and lay on top of your salad.

  5. Sprinkle everything with the coriander and sesame seeds.

Photography by Lara Jane Thorpe

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