Recipe

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.

By Nadia Lim
  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Japanese sesame dressing
  • 1 tablespoon sesame seeds
  • 2 tablespoon mayonnaise
  • 2 teaspoon rice vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon honey
  • 1/4 teaspoon sesame oil
Salad
  • 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 tablespoon white miso paste
  • 1 teaspoon soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon sesame oil
  • 1 teaspoon finely grated ginger
  • 1 1/2 tablespoon water
  • 550 gram skinless chicken breasts
  • 1 teaspoon oil
  • juice of 1 lemon

Method

  • 1
    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.
  • 2
    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.
  • 3
    Mix miso, soy sauce, rice vinegar, honey, sesame oil, ginger and water together in a small bowl.
  • 4
    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.
  • 5
    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.
  • 6
    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.

Notes

If you can’t be bothered making the sesame dressing, you can buy Japanese goma (sesame) dressing from the international section at the supermarket.