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For the Miso Vinaigrette

• 2 chiles, slices very thin, seeds removed

• 4 T. red miso

• 1 oz soy sauce

• 1 oz rice vinegar

• 2 tsp sesame oil

• 2 tsp sesame seeds

• 1 tsp ginger, grated

• ½ C. oil

• Pinch of sugar

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• 4 chicken breasts, seasoned with salt and pepper

• 1 bunch rainbow chard, cut off stems and chiffonade

• 1 carrot, julienned fine

• 1 red bell pepper, julienned fine

• Mukimame

• Toasted cashews

• Furikake

• Green onion, sliced thin on the bias for garnish


Preparation:

1. For the vinaigrette – combine the chiles, miso, soy sauce, rice vinegar, sesame oil, seeds, and ginger in a bowl. Slowly drizzle in the oil while whisking vigorously. Take for seasoning.

2. Season the chicken with salt and pepper. Grill the chicken until done. Set aside to rest for 5 minutes before cutting

3. Combine the salad ingredients – chard, carrot, pepper, & mukimame in a bowl. Season with salt and pepper and toss with some (NOT ALL) of the vinaigrette.

4. Assemble the salad by arranging on plates and topping with toasted cashews, sliced chicken breast that has been sprinkled with furikake, and s few very thinly sliced green onions. Reserve the rest of the vinaigrette for another salad!