Miso Lime Chicken Salad

A couple years ago I a renewed inspiration in my passion of cooking and baking. With this renewed focus I started purchasing cookbooks in heaps. One of the first books I got was one called Keepers by Kathy Brennan & Caroline Campion. The concept is quite clever it’s recipes are all “keepers” ones that as they prepared for their families the ease and flavor were declared keepers! 

One thing I should note about their recipes is that they are not always what I am looking for, BUT they offer me the best starting point to play with their idea and make it into something truly great. What this cookbook does well, is sauce. Their innovative sauces are use fun and interesting combinations of flavors. Though their proportions of ingredients in their sauces aren’t always what I like for my pallet, I tend to go for more punch, but their recipes are so well written that I know where to tweak to achieve what I like. It’s allowed me to learn how to make some truly exceptional dishes. My first two were: Sautéed Tilapia with Citrus Soy Marinade and Poached Fillets of the Day with Lemon Butter Sauce.

This week for lunch I chose: Miso-Lime Chicken Lettuce Wraps. This weeks recipe was Miso Lime Lettuce Wraps. I was a little confused when the wraps called for romaine as this lettuce is not very flexible with its rigid spine. In their notes however they mention this can be done as a salad so I opted for that option.

In a bowl whisk together:

  • 84 grams Honey
  • 24 grams White Miso (this is is double what the recipe called for)
  • 15 grams Rice Vinegar
  • 2 Garlic Cloves, minced
  • 5 grams Anchovy Paste
  • 56 grams Grapeseed Oil
  • Juice of 1 Lime

Season with Salt and Pepper. Set aside.

  • 8 Chicken Breasts, skinless, boneless (since I was doing this as a salads for the week I upped it to 2 pounds)

The recipe calls for dredging the chicken in flour and frying. Rather than getting a crispy chicken I opted to switch it up and do a baked chicken. I made a second batch of the dressing and poured it in the bag and let it marinate. While it was marinading I preheated the oven to 425ºF and lined a baking tray with foil. I then followed the technique from The Gefilte Manifesto’s Roasted Chicken with Barley and Vegetables. This recipe had me bake it for 25-30 minutes till the thickest part of the chicken reads 165ºF.

I then allowed the chicken to cool while I prepped the salad. In 10 salad containers I divided up:

  • 3 Hearts of Romaine
  • 228 grams Carrot, grated
  • 3 Avocados, sliced

I then chopped up the chicken and topped the salads. For the dressing I added it only when served. All in all this salad was phenomenal, not because of the salad really but again St. Paul Meat Shop’s chicken is truly something remarkable and the Miso Lime dressing was delicious!

Miso Lime Chicken Salad

I will absolutely keep this recipe in my arsenal but I think next time I am going to do it more like a spring roll and use the dressing as a dip. I also think in that situation I would forgo the avocado as getting truly good ones in the upper midwest is tricky and instead do the rice vermicelli and rice wrappers.

 

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