Warm salads make for the perfect winter meal when you want to eat well and stay nourished. This Japanese inspired recipe combines grilled chicken with soba noodles, grated zucchini, grated carrot, baby spinach and coriander. All tossed through a miso dressing.
20 Minutes. Free Range. Sugar Free. Dairy Free.
2 x 180g Australian (free range) chicken breast
2 soba noodles portions
1 tablespoon white miso paste
1/2 tablespoon soy sauce
1 tablespoon apple cider vinegar
1/2 tablespoon sesame oil
1 tablespoon maple syrup
2 tablespoons sesame seeds
35g baby spinach
3 sprigs coriander
Prepare vegetables and chicken
Fill a pot with water and bring to the boil. Grate the zucchini and carrot into a bowl and mix well. In a bowl combine chicken with a drizzle of olive oil, salt and pepper. Roughly chop the coriander.
Heat a non-stick fry pan or grill pan to a medium to high heat. Cook chicken for 8 – 10 minutes, turning every 2 minutes. Remove from the pan, cover tightly with foil and rest for 2 minutes. Once rested, use two forks to shred each breast.
Cook noodles and make salad
Pour bolied water into a pot and once rapidly boiling add the noodles and cook
for 3 minutes. Check they are cooked then drain. Then immediately combine noodles in a large bowl with the veg, chicken, HALF the sesame seeds, coriander
and the premixed miso dressing.
Place in bowls and sprinkle with remaining sesame seeds to finish.
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