Valleybrink Road | Recipes | Shredded Chicken Salad with Miso Vinaigrette | DRESSING 1 tbsp + 1/2 cup toasted seasame oil 1 garlic clove, minced 2 scallions, thinly sliced into rounds 3 tbsp honey 2 tbsp miso (I use Sweet White Miso) 4 tbsp brown rice vinegar 1/4 c.

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Shredded Chicken Salad with Miso Vinaigrette
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Description

I have been living on this vinaigrette. Super healthy and packed with so much flavor. You can really use it on any number of veggie combos, but here is one of my favorites for a Shredded Chicken Salad. 

Get Started
Step 1

Heat 1 tbsp sesame oil in a small saucepan over medium heat. Add the garlic and scallions and gently saute for a minute. 

Next Step
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Step 2

Reduce the heat and whisk in the honey, miso, and vinegar. Turn the heat back up to medium and cook for 1-2 minutes.

Next Step
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Step 3

Remove from the heat and pour into a mixing bowl. Whisk in the remaining sesame oil and water. Taste and season with sea salt and black pepper. 

Next Step
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Step 4

Place the cabbage, radicchio, snap peas, radish, cilantro, peanuts, scallions, and sesame seeds into a large mixing bowl. 

Next Step
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Step 5

Add shredded chicken breast. 

Next Step
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Step 6

Toss with some of the vinaigrette to coat. Taste. Add more vinaigrette or salt as needed. 

Next Step
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Step 7

Enjoy!

Done!
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Ingredients
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DRESSING

  • 1 tbsp + 1/2 cup toasted seasame oil
  • 1 garlic clove, minced
  • 2 scallions, thinly sliced into rounds
  • 3 tbsp honey
  • 2 tbsp miso (I use Sweet White Miso)
  • 4 tbsp brown rice vinegar
  • 1/4 c. water
  • sea salt
  • freshly cracked black pepper

 

 

SALAD

  • 1/2 small green cabbage, shredded
  • 1/2 small purple cabbage, shredded
  • 1/2 small head radicchio, thinly sliced 
  • 8 snap peas, thinly sliced 
  • 1 radish, cut into sticks
  • 1 handful cilantro leaves
  • 1 handful roasted peanuts
  • 1 cooked chicken breast, shredded
  • 2 scallions, thinly sliced into rounds
  • sprinkle of black sesame seeds