Hoisin Glazed Chicken Salad with Miso Vinaigrette is a wonderfully simple, fresh and adaptable salad.
I love an entrée salad, especially in the spring as it is a time for renewal, growth, and beautiful bright greens. I do mostly low-carb, and look for ways to incorporate as many vegetables, textures, colors, and delicious flavors as possible. Asian foods are my favorite to eat out. They aren’t always the most forgiving on the waistline, so I look for ways to get the same flavors at home. I’ve got a wonderful giant Asian market less than a mile from my home that I regularly tour for new ingredients, condiments, sauces, etc. My fridge and panty are stocked and at the ready when I get a hankering. For this salad you can mix it up and use different veggies or even grab a ready mix bag of salad greens from your grocery store. I went with what I had on hand. Other veggies that would be great too are colored sweet bell peppers, jicama, celery, and cool fresh avocado. There really is no hard and fast rules with a chopped salad, except you make it with what you like.
Ingredients
For the miso vinaigrette dressing:
- •30 ml (2 tablespoons) white miso
- •15 ml (1 tablespoon) soy sauce, or as needed
- •30 ml (2 tablespoons) rice wine vinegar
- •30 ml (2 tablespoons) honey, or as needed
- •10 ml (2 teaspoons) toasted sesame oil
- •Peanut oil or other light oil, as needed
For the chicken salad:
- •60 ml (¼ cup) pineapple juice or orange juice
- •30 ml (2 tablespoons) soy sauce
- •1 clove garlic, minced
- •5 ml (1 teaspoon) grated ginger, or 2.5 ml (1/2 teaspoon) powdered ginger
- •5 ml (1 teaspoon) onion powder
- •3-4 boneless skinless chicken breasts or 6 chicken thighs
- •71 ml (1/3 cup) hoisin sauce
- •Chopped romaine lettuce or other favorite salad greens
- •118- 157 ml (1/2-2/3 cup) chopped red cabbage
- •1 carrot, cut into sticks
- •157-237 ml (2/3-1 cup) cooked shelled fresh or frozen edamame
- •Half an English cucumber, sliced
- •1 cup sugar snap peas or snow peas
- •4-5 radishes, sliced
- •Chopped peanuts, for garnish
Preparation
For the miso vinaigrette dressing: In a small bowl combine the miso, soy sauce, and vinegar. Stir in the honey and sesame oil. Whisk in oil until it reaches your desired viscosity. Taste it and make any tweaks by adding a bit more honey if you like it sweeter, or soy if you want it a little more salt. Set or refrigerate until needed.
For the chicken salad: In a mixing bowl, combine the pineapple juice, soy sauce, garlic, ginger, and onion powder. Add chicken and stir to coat. Cover and refrigerate for several hours (but not overnight as it’s too acidic).
Preheat a broiler. Note that the cooking time will vary depending on the thickness of the chicken. Broil the chicken on high until browned on one side, about 3 minutes. Turn and broil until browned on the other side, another 2-3 minutes. Brush hoisin on one side and broil another minute or two, then flip and do the same. Use an instant-read thermometer to be sure the temperature of the chicken is 71°C (160°F). Remove from the heat, tent with foil to rest 5 minutes, and the temperature should go to 74°C (165°F).
In a salad bowl, toss together the salad greens and veggies. Drizzle with dressing, continuing to toss, until you have the right amount. Be sure not to over dress it; you can always serve some on the side for folks that like extra dressing.
To serve, coarsely chop the chicken and set aside. Arrange salad greens on 3-5 plates, depending on how big you make them. Top each salad with chicken, and garnish with chopped peanuts.