This grilled chicken salad is a vibrant and hearty dish that balances savory, sweet, and fresh flavors. The chicken thigh fillets are marinated in a rich mixture of miso paste, mirin, and honey, then grilled until caramelized and tender. Served over a crunchy bed of shredded gai lan, crisp apple slices, and carrot matchsticks, this salad offers a delightful texture contrast. The dressing combines the remaining marinade ingredients with soy sauce for an umami-packed finish. It’s perfect for a healthy yet filling weeknight dinner or a light lunch. The combination of warm grilled chicken and cool, fresh vegetables makes it a versatile meal that is easy to prepare with pantry staples.
Grilled Chicken Salad
Description
This grilled chicken salad is a vibrant and hearty dish that balances savory, sweet, and fresh flavors. The chicken thigh fillets are marinated in a rich mixture of miso paste, mirin, and honey, then grilled until caramelized and tender. Served over a crunchy bed of shredded gai lan, crisp apple slices, and carrot matchsticks, this salad offers a delightful texture contrast. The dressing combines the remaining marinade ingredients with soy sauce for an umami-packed finish. It&# 226;ÂÂs perfect for a healthy yet filling weeknight dinner or a light lunch. The combination of warm grilled chicken and cool, fresh vegetables makes it a versatile meal that is easy to prepare with pantry staples.Ingredients
Directions
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Whisk together the miso paste, 2 tablespoons of mirin, and 1 tablespoon of honey in a small bowl until smooth.
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Place the halved chicken thigh fillets in a shallow dish and coat them evenly with the miso mixture. Let marinate for at least 10 minutes.
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While the chicken marinates, prepare the salad vegetables: shred the gai lan, slice the apple, cut the carrot into matchsticks, and slice the green onions.
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Heat a grill pan or barbecue over medium-high heat. Lightly oil the surface to prevent sticking.
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Grill the marinated chicken pieces for about 4-5 minutes per side, or until golden brown and cooked through.
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Transfer the cooked chicken to a plate and let it rest for 5 minutes. Slice into strips if desired.
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In a small bowl, whisk together the extra 2 tablespoons of mirin, 2 teaspoons of honey, and 1 tablespoon of soy sauce to make the dressing.
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In a large serving bowl, combine the shredded gai lan, apple slices, carrot matchsticks, green onions, and pickled ginger.
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Pour the dressing over the salad and toss gently to combine.
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Top the salad with the grilled chicken strips and sprinkle with toasted sesame seeds. Serve immediately.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 633.0kcal
- % Daily Value *
- Total Fat 9.6g15%
- Saturated Fat 2.2g12%
- Cholesterol 44.5mg15%
- Sodium 347.5mg15%
- Total Carbohydrate 72.5g25%
- Dietary Fiber 10.0g40%
- Sugars 17.8g
- Protein 23.4g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe included stray ingredient lines with quantities (1, 2, 2 minutes, 3) but no item names; these were removed as they appear to be formatting errors.
For best results, use skinless chicken thighs for tender meat that holds up well to grilling.
If you don't have gai lan, you can substitute with kale (tough stems removed), bok choy, or a mix of spinach and arugula.
The salad is best served immediately after tossing to keep the vegetables crisp.
