Miso-Ginger Chicken Salad

This crunchy, tangy, slightly sweet chicken salad has been carrying me through my ten day detox. It’s packed with good stuff my body has been needing, and nothing that is doesn’t. The base of this salad is shredded cabbage which is hearty enough that you can pre-dress it hours before serving, or toss it in the morning and take it to work with you for lunch. It gets better as it marinates!

Miso-Ginger Chicken Salad


  • 2 c shredded napa cabbage
  • 1 c shredded purple cabbage
  • 1/2 c shredded carrots
  • 2 whole scallions, thinly slices
  • 1 handfull cilantro, roughly chopped
  • 2 pieces boneless skinless chicken breast about a pound

Miso-Ginger Dressing

  • 2 tbs miso white miso paste
  • 1 clove garlic, chopped or grated
  • 1 tbs freshly grated ginger
  • 2 limes zested and juiced
  • 1 tbs tamari soy sauce
  • 1/2 c olive oil
  • 1 tsp toasted sesame oil

For Garnish

  • 1/2 c slivered almonds, toasted
  • 2 tbs sesame seeds, toasted


Poaching the Chicken

  1. To poach the chicken we’re going to create an aromatic broth. Don’t freak out- but I haven’t formally written this into the recipe, and that’s because I want you to use what’s already around you while we’re making this salad. Stay with me! Place the chicken in a medium-sized pot and cover with water. Next, add your aromatics; a knob of ginger,  a couple of smashed cloves of garlic, a scallion, a splash of tamari, and a hefty pinch of salt. Bring the pot to a boil, turn the heat to medium-low, throw on a lid and let it simmer for 10-15mins until the chicken is fully cooked and no longer pink in the middle. Remove the chicken from the broth, place it in a bowl in the refrigerator to cool completely. Once cool use your hands to shred the chicken into small pieces. 

Miso-Ginger Dressing

  1. In a small bowl whisk together the miso, ginger and, garlic. Next, add the tamari and lime juice and zest. Lastly, whisk in the olive and sesame oil. Set aside. 

Assembling the Salad

  1. Toss together the cabbage, chicken, cilantro, carrots and scallion and miso-ginger dressing. Using your hand’s is helpful here you really want to work the dressing into all of the ingredients. Before serving taste your salad, it may need a pinch of salt or an extra squeeze of lime juice. Divide the salad into bowls and top with the toasted almonds and sesame seeds. 

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