Name: Broccolini, asparagus and miso chicken salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Creamy miso dressing; 3 tablespoon brazil and cashew nut spread; 1 tablespoon white miso (shiro) paste; 1 tablespoon mirin; 2 teaspoon water; 1 tablespoon olive oil; 1/4 teaspoon sesame oil; 2 tablespoon white miso (shiro) paste; 2 tablespoon mirin; 2 tablespoon olive oil; 400 gram free-range Rangitikei chicken breast fillets, halved horizontally; 200 gram broccolini, halved lengthways; 170 gram asparagus, trimmed, halved on the diagonal; 1/2 cup (75g) roasted cashews, chopped coarsely; 1 cup fresh coriander leaves; 1 cup fresh mint leaves

Broccolini, asparagus and miso chicken salad

This fresh, wholesome and delicious broccolini, asparagus and miso chicken salad makes the perfect quick and tasty midweek dinner.

Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

Creamy miso dressing

3 tablespoon brazil and cashew nut spread

1 tablespoon white miso (shiro) paste

1 tablespoon mirin

2 teaspoon water

1 tablespoon olive oil

1/4 teaspoon sesame oil

2 tablespoon white miso (shiro) paste

2 tablespoon mirin

2 tablespoon olive oil

400 gram free-range Rangitikei chicken breast fillets, halved horizontally

200 gram broccolini, halved lengthways

170 gram asparagus, trimmed, halved on the diagonal

1/2 cup (75g) roasted cashews, chopped coarsely

1 cup fresh coriander leaves

1 cup fresh mint leaves

Method

1.Make creamy miso dressing: Place ingredients in a screw-top jar; shake well until smooth.

2.Combine miso, mirin and half the oil in a medium bowl. Add chicken; turn to coat. Cover; refrigerate for 1 hour.

3.Boil, steam or microwave broccolini and asparagus until tender; drain. Cover to keep warm.

4.Place chicken, broccolini and asparagus in a large bowl with cashews, herbs and dressing; toss to combine.

Women's Weekly Food

Ingredients

Method

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