Sesame Shredded Chicken Salad with Miso Dressing
SERVES 2
READY IN 25 MINUTES
This shredded chicken salad is not only super quick and easy to prepare, but is loaded with protein and an abundance of antioxidant-rich vegetables to power you through the day. Try whipping this up for a weekday lunch or dinner to really beat the January blues and tantalise your taste buds in the glowiest way possible… Enjoy, beautiful!
The Recipe
Ingredients
2 chicken breasts
¼ red cabbage, shredded
1/2 fennel, julienned
1 carrot, julienned
2 tbsp toasted almonds
100g pomegranate seeds
For the dressing:
2 tbsp miso paste
½ lime, juiced
4 tbsp sesame oil
½ garlic clove, crushed
1 tbsp grated ginger
1 tbsp tamari
2 tbsp water
Directions
Heat a griddle pan to a high heat.
Mix the dressing ingredients together.
Brush the chicken breasts with 1 tbsp dressing and griddle for 6 mins either side until nicely cooked through.
Meanwhile, chop your cabbage, fennel and carrot and stir up with your pomegranate seeds.
Now shred the chicken – it sounds fancy but all you have to do is pull it apart using two forks – and lay it on your bed of veggies.
Sprinkle with flaked almonds, drizzle with the dressing and tuck in!
