Miso and lemon-glazed chicken with Japanese sesame spinach and avocado salad
This miso and lemon-glazed chicken with Japanese sesame spinach and avocado salad is just as good as it sounds. Whip it up in just 30 minutes for a healthy and delicious midweek dinner.
Japanese sesame dressing
- 1 tbsp sesame seeds
- 2 tbsp mayonnaise
- 2 tsp rice vinegar
- 1 tbsp soy sauce
- 1/2 tsp honey
- 1/4 tsp sesame oil
- 2 lebanese cucumbers or 1 telegraph cucumber
- 3 baby radishes
- 2 spring onions
- flesh of 1 firm, ripe avocado
- 5 handfuls baby spinach
- 1 cup frozen edamame beans, defrosted
Miso and lemon-glazed chicken
- 1 1/2 tbsp white miso paste
- 1 tsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp honey
- 1/2 tsp sesame oil
- 1 tsp finely grated ginger
- 1 1/2 tbsp water
- 550 g skinless chicken breasts
- 1 tsp oil
- juice of 1 lemon
- To make the Japanese sesame dressing, toast sesame seeds in a dry frypan, moving the pan around frequently, for about 2 minutes or until light golden. Set aside about ½ teaspoon for garnish, then crush the rest of the sesame seedsin a mortar and pestle to form a paste. Combine sesame paste with remaining dressing ingredients and whisk until smooth (I just do this in the bowl of the mortar and pestle). Set dressing aside.
- For the salad, cut cucumber in half lengthways, scooping out seeds with a teaspoon and thinly slicing into half-moons. Thinly slice baby radishes, spring onions and avocado. Place in a large bowl with spinach and edamame.
- Mix miso, soy sauce, rice vinegar, honey, sesame oil, ginger and water together in a small bowl.
- Pat chicken dry with paper towels and cut into steaks – to do this, place one hand flat on top of a chicken breast and use a knife in the other hand to carefully slice through horizontally to make 2 thin steaks.
- Heat oil in a large nonstick frypan on medium-high heat. Cook chicken steaks for 2-3 minutes each side or until cooked through. Set chicken aside and keep pan on the heat. Add miso mixture to pan, bring to a rapid bubble and squeeze in lemon juice. Let it bubble for a minute, then turn off the heat. Return chicken steaks to the pan and toss to coat.
- To serve, toss salad with dressing and divide between plates. Top with chicken steak (or slices of chicken) and spoon over any remaining glaze from pan. Garnish with a sprinkle of reserved toasted sesame seeds.