Spicy Miso Ginger Chicken Crunch Salad
This Spicy Miso Ginger Chicken Crunch Salad is packed with bold flavors and satisfying textures. Juicy miso-marinated chicken, crisp veggies, crunchy toppings, and a zesty ginger miso dressing come together for a dish that is both healthy and delicious. It’s perfect for meal prep or a refreshing, protein-packed meal
Ingredients
For the Chicken
2 boneless, skinless chicken breasts
2 tbsp white miso paste
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tbsp olive oil
1 tbsp honey or maple syrup
1 tsp sriracha (or more for extra spice)
1 tsp grated ginger
1 clove garlic, minced
For the Salad
4 cups shredded Napa cabbage (or mixed greens)
1 cup shredded carrots
1 cup thinly sliced red bell pepper
½ cup thinly sliced cucumber
½ cup sliced scallions
¼ cup chopped cilantro
½ cup shelled edamame (optional)
¼ cup crushed peanuts or cashews (optional)
For the Spicy Miso Ginger Dressing
2 tbsp white miso paste
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp honey or maple syrup
1 tsp grated ginger
1 clove garlic, minced
1 tsp sriracha or chili paste
2–3 tbsp water (to thin as needed)
Instructions
1. Marinate and Cook the Chicken
1. In a small bowl, whisk together miso paste, soy sauce, rice vinegar, sesame oil, honey, sriracha, ginger, and garlic.
2. Coat the chicken breasts with the marinade and let them sit for at least 30 minutes (or overnight for deeper flavor).
3. Grill or pan-sear over medium heat for 5–6 minutes per side until fully cooked (internal temp: 165°F/75°C). Let rest for 5 minutes, then slice thinly.
2. Make the Dressing
1. Whisk together all dressing ingredients in a bowl. Add water, 1 tablespoon at a time, until you reach your desired consistency.
3. Assemble the Salad
1. In a large bowl, toss together cabbage, carrots, bell pepper, cucumber, scallions, cilantro, and edamame.
2. Add the sliced chicken and drizzle with the spicy miso ginger dressing. Toss well.
3. Top with crushed peanuts or cashews for extra crunch.
Nutritional Information
Calories: 350-400 kcal
Protein: 35g
Carbohydrates: 25g
Fiber: 5g
Fat: 14g
Sugar: 8g
Sodium: 800mg
Notes & Variations
Vegetarian Option: Swap the chicken for crispy tofu or tempeh.
Gluten-Free: Use tamari instead of soy sauce.
Make it Heartier: Serve over quinoa, rice, or soba noodles.
Storage: Keep the salad and dressing separate until serving to maintain crunch.
This salad is light, refreshing, and bursting with umami. It’s perfect for lunch, dinner, or meal prep. Enjoy!