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Sesame Miso Grilled Chicken Salad
with asparagus / oranges

Active: 30 Total: 50

We loved the flavor that came from a miso marinade so much in Miso Black Cod that we wanted to try a similar method with chicken. The result is a richly savory and slightly sweet chicken that tops off this colorful green salad.
Smarts: Miso can have a tendency to burn, so make sure that you watch it closely as it cooks and keep the heat relatively low. Slicing the chicken breast in half before marinating helps with this since the chicken will cook through quickly.
Cooking methods: This recipe includes instructions for using the grill or oven. Select your preferred method.

Tags

Ingredients

Servings:
4
Metric
Chicken and Asparagus Salad:
  • Chicken breast, boneless and skinless - 1 lb, halved to thin
  • Sesame Miso Dressing (ingredients listed separately) - 4 Tbsp + 6 Tbsp
  • Asparagus - 1 bunch, trimmed
  • Cilantro leaves - 2 Tbsp
  • Oranges - 2, segments
  • Sesame seeds, white - 2 tsp
  • Baby kale - 8 oz
  • Wonton strips, store-bought - 1 cup (look for these near other salad toppers like croutons; sub cashews)
Sesame Miso Dressing:
  • Ginger, fresh (opt) - 1 tsp, grated
  • Miso - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Chili-garlic sauce (opt) - 1 tsp
  • Oil, cooking - 5 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Choose Cooking Method

Prep

  1. Make dressing - Grate ginger. Whisk together ginger, miso, vinegar, soy sauce, chili-garlic sauce, and cooking oil. To quickly get a smooth, even dressing you can combine the ingredients in a jar and shake well or use an immersion blender (you can also just whisk well by hand). (Can be done up to 5 days ahead)
  2. Chicken - Slice in half to thin. Combine with the first portion of Sesame Miso Dressing. Tenderize with a fork. (Can be done up to 2 days ahead)
  3. Asparagus - Trim asparagus. (Can be done up to 3 days ahead)
  4. Cilantro / Oranges - Prep as directed.

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Make

  1. Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
  2. Remove chicken from marinade, gently shaking off any excess (discard marinade). Lightly season chicken with some salt and pepper.
  3. Brush grates with some oil and place chicken and asparagus over direct heat. Brush asparagus with some cooking oil and season with some salt as it cooks. Sear chicken and asparagus on both sides until grill marks show. When grill marks show, move chicken and asparagus to indirect heat and continue cooking until asparagus is tender and chicken is cooked through (165F / 74C degrees).
  4. Slice chicken and chop asparagus.
  5. Whisk sesame seeds into second portion of dressing. If dressing is too thick to easily drizzle over salad, whisk in some water.
  6. Assemble salad by making a bed of baby kale. Top kale with oranges, chicken, asparagus, wonton strips, cilantro, and dressing. Enjoy!

Prep

  1. Make dressing - Grate ginger. Whisk together ginger, miso, vinegar, soy sauce, chili-garlic sauce, and cooking oil. To quickly get a smooth, even dressing you can combine the ingredients in a jar and shake well or use an immersion blender (you can also just whisk well by hand). (Can be done up to 5 days ahead)
  2. Chicken - Slice in half to thin. Combine with the first portion of Sesame Miso Dressing. Tenderize with a fork. (Can be done up to 2 days ahead)
  3. Asparagus - Trim asparagus. (Can be done up to 3 days ahead)
  4. Cilantro / Oranges - Prep as directed.

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Make

  1. Heat oven to 425F / 218C. Line a sheet pan with parchment paper or foil. (If using foil brush with some oil or spray with nonstick cooking spray.)
  2. Remove chicken from marinade, gently shaking off any excess (discard marinade). Lightly season chicken with some salt and pepper.
  3. Spread chicken out in a single layer on one side of prepared sheet pan. Add asparagus to the other side. Drizzle asparagus with some cooking oil and season with some salt and pepper. Bake until asparagus is tender and chicken is cooked through (165F / 74C degrees), 16 to 20 minutes. (Note: If using thin asparagus, it may cook more quickly; if using very thick spears, it may take longer.)
  4. Slice chicken and chop asparagus.
  5. Whisk sesame seeds into second portion of dressing. If dressing is too thick to easily drizzle over salad, whisk in some water.
  6. Assemble salad by making a bed of baby kale. Top kale with oranges, chicken, asparagus, wonton strips, cilantro, and dressing. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (21)
Gluten-free (2)
Paleo (3)
Vegetarian (10)

17 reviews

I really liked this salad. We prep everything on the weekend to make quick dinners and lunches throughout the week so the asparagus maybe wasn't the best this way after a few days. But that's on us, not the recipe. Instead of baby kale, we bought a bunch of kale and lightly managed some sesame oil and salt into it which was tasty. The tempeh was such a winner in this salad.

By: Angela
Posted: May 20, 2021
Diet: Vegetarian
0 Helpful

I used the chicken recipe and then assembled more of a bowl than just a salad, but we loved it!!

By: Alicia
Posted: May 16, 2021
Diet: Gluten-free
0 Helpful

Came together easily with prep done ahead. Used spinach instead of kale and cut the chili-garlic sauce in half because my mom doesn’t like too much spice. The dressing needed a good bit of salt that the miso version probably would not. Everyone loved it!

By: Elizabeth
Posted: May 16, 2021
Diet: Paleo
0 Helpful

Simple and yummy!

By: Cara
Posted: May 14, 2021
Diet: Original
0 Helpful

Another winning entree salad. Was concerned about the dressing being pretty salty, however, it all comes together. The sweet and salty flavors are perfectly paired. Winner!

By: Nancy
Posted: May 14, 2021
Diet: Original
0 Helpful

I think our miso is too salty or something or maybe we just had too much in the dressing.

By: Tiffany
Posted: May 10, 2021
Diet: Original
0 Helpful