Grilled Chinese Chicken Salad with Miso Ginger Dressing

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Looking for an easy weeknight meal packed with flavor? We’ve got you covered.

Straight out of the Women of Today Test Kitchen is this Grilled Chinese Chicken Salad with Miso Ginger Dressing that is packed with flavor!

If you haven’t tried wonton chips, add them to the grocery list immediately — They are a wonderful addition to any salad for a little crunch and go perfectly in this hearty entrée.

WOT we love about this recipe: Even though this salad has so much depth and flavor, it comes together in just 30 minutes. If you have the time to marinate the chicken, it’s a bonus because it brings even more additional flavor to your chicken, but if you’re pressed for time, you skip the marinating step and still end up with a delicious salad bursting with Asian tastes.

Grilled Chinese Chicken Salad with Miso Ginger Dressing

Servings

Ingredients

Ginger-Miso Base

2 tbsp finely grated fresh ginger
2 tbsp miso paste
3 garlic cloves, minced
2 tsp Chinese chile-garlic sauce (optional)
2 tsp light brown sugar
1 tbsp sesame oil
1 fresh lime, juiced

Salad

1 lb skinless, boneless chicken breasts
4 tbsp Ginger-Miso Spice Base, divided
4 tbsp vegetable oil, divided
1 fresh lime, juiced
1 10-16 oz bag of shredded coleslaw mix
kosher salt

Garnish

4 green onions, chopped white and green
Wonton Chips

Instructions

Combine all the ingredients in a bowl for the base and set aside.
Make 1/4-inch-deep slashes in the chicken breasts.
In a bowl, combine 2 tablespoons of the ginger-miso base with 2 tablespoons of vegetable oil and spread it all over the chicken. Marinate in the refrigerator for 1 – 6 hours. If you do not have the time, you can skip the marinating step.
Heat grill or grill pan and cook chicken over high heat until cooked through, 7 to 8 minutes. Let cool, then cut the chicken into thin strips.
In a large bowl, whisk 2 tablespoons of base with the lime juice and the remaining 2 tablespoons of oil. Season with salt to taste. Add coleslaw mix and toss well.
Any remaining base you can store in the refrigerator for up to one week. If you like more dressing on your salad, for every one tablespoon of base, add one tablespoon of vegetable oil and a squeeze of lime.
Divide coleslaw on two serving dishes, top each dish with sliced grilled chicken, wonton chips, sliced green onions and serve.