Miso Chicken Crunch Salad
by Tanvi Parikh
Macros
- Total calories
- 326
- Protein
- 36 g
- Carbs
- 27 g
- Fat
- 9 g
- Fiber
- 5 g
- Sugar
- 13 g
- Cholesterol
- 103 mg
- Sodium
- 735 mg
- Potassium
- 1028 mg
- Vitamin A
- 6808 IU
- Vitamin C
- 231 mg
- Calcium
- 77 mg
- Iron
- 2 mg
- Vitamin D
- 1 IU
- Vitamin B12
- 0.3 µg
- Magnesium
- 72 mg
- Zinc
- 1 mg
Serves 1
Ingredients
- 2¼ tsp Miso Paste
- ½ Lime (large, juiced)
- 1 tsp Extra Virgin Olive Oil
- 1 tsp Raw Honey
- Sea Salt & Black Pepper (to taste)
- 142 g Chicken Breast (skinless, boneless)
- 1 cup Purple Cabbage (thinly sliced)
- ½ Carrot (medium, shredded)
- ½ Yellow Bell Pepper (medium, thinly sliced)
- 1 stalk Green Onion (chopped)
Steps
In a bowl, whisk together the miso paste, lime juice, oil, honey, salt, and pepper. Add a splash of water to thin the mixture. Divide the sauce in half. Pour half of the sauce over the chicken and let it marinate for at least 30 minutes.
Preheat the air fryer to 400°F (205°C). Place the marinated chicken in the air fryer basket. Cook for 15 to 17 minutes, or until cooked through.
Meanwhile, add the remaining sauce to a large bowl. Add the cabbage, carrot, bell pepper, and green onion. Toss to combine, then taste and adjust the seasoning as needed.
Divide the salad and chicken evenly between plates. Enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to two days.
- Serving Size: One serving is approximately one chicken breast and two cups of salad.
- More Flavor: Garlic and chili flakes.
- Additional Toppings: Sesame seeds and cilantro.