Miso Chicken Caesar with Crispy Rice
Miso Chicken Caesar with Crispy Rice
Ingredients
For the Miso Caesar Dressing
- 2 tablespoons white miso paste
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 tablespoon lemon juice, from 1/2 lemon
- 1 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- 2 1/2 tablespoons olive oil
- 2 tablespoons warm water, to thin, more as needed
- 1 teaspoon fresh cracked pepper
- 2 tablespoons Parmesan cheese, grated
For the Crispy Rice
- 2 cups cooked rice
For the Shredded Chicken
- 2 chicken breasts, about 1 pound total
For Assembling the Salad
- 2 heads romaine lettuce, chopped
- 1 avocado, sliced or diced
- 1/4 cup Parmesan cheese, grated, for topping
- 1/2 teaspoon fresh cracked pepper, for topping, or as needed
Instructions
- 1
Prepare the Miso Caesar Dressing: In a small bowl or blending cup, combine the white miso paste, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, olive oil, 2 tablespoons of warm water, 1 teaspoon of fresh cracked pepper, and 2 tablespoons of grated Parmesan cheese.
⏱️ 5 min
- 2
Mix or blend the dressing ingredients until fully combined and smooth. If using an immersion blender, blend until creamy. If the dressing is too thick, add more warm water, 1 tablespoon at a time, until desired consistency is reached. Set aside.
⏱️ 3 min
- 3
Prepare the Crispy Rice: Preheat your oven to 400°F (200°C). Spread the cooked rice evenly in a thin layer on a baking sheet.
⏱️ 2 min•🌡️ 400
- 4
Bake the rice for 25 minutes, or until it is crispy and golden brown. Alternatively, air fry according to your appliance's instructions until crispy. Remove from the oven and set aside to cool.
⏱️ 25 min•🌡️ 400
- 5
Prepare the Shredded Chicken: Trim any excess fat from the chicken breasts. Place the chicken breasts in a pot and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer until the chicken is cooked through, about 10-12 minutes.
⏱️ 15 min
- 6
Once cooked, remove the chicken from the pot and let it cool for about 10-15 minutes. This cooling period is important to prevent the chicken from becoming a paste when blended.
⏱️ 15 min
- 7
Place the cooled chicken breasts into a blender or food processor. Pulse a few times, just until the chicken is shredded. Be careful not to over-blend, as this will result in a paste-like texture.
⏱️ 2 min
- 8
Assemble the Salad: Chop the romaine lettuce into bite-sized pieces and wash thoroughly. In a large salad bowl, add the chopped and washed romaine lettuce, shredded chicken, crispy rice, and sliced or diced avocado.
⏱️ 5 min
- 9
Pour the prepared Miso Caesar dressing over all the ingredients in the bowl. Toss everything together until the lettuce, chicken, rice, and avocado are well coated with the dressing.
⏱️ 2 min
- 10
Serve immediately, topped with additional grated Parmesan cheese and fresh cracked pepper to taste. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Chicken Caesar with Crispy Rice
For the Miso Caesar Dressing
- 2 tablespoons white miso paste
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 tablespoon lemon juice, from 1/2 lemon
- 1 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- 2 1/2 tablespoons olive oil
- 2 tablespoons warm water, to thin, more as needed
- 1 teaspoon fresh cracked pepper
- 2 tablespoons Parmesan cheese, grated
For the Crispy Rice
- 2 cups cooked rice
For the Shredded Chicken
- 2 chicken breasts, about 1 pound total
For Assembling the Salad
- 2 heads romaine lettuce, chopped
- 1 avocado, sliced or diced
- 1/4 cup Parmesan cheese, grated, for topping
- 1/2 teaspoon fresh cracked pepper, for topping, or as needed
Instructions
- 1
Prepare the Miso Caesar Dressing: In a small bowl or blending cup, combine the white miso paste, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, olive oil, 2 tablespoons of warm water, 1 teaspoon of fresh cracked pepper, and 2 tablespoons of grated Parmesan cheese.
⏱️ 5 min - 2
Mix or blend the dressing ingredients until fully combined and smooth. If using an immersion blender, blend until creamy. If the dressing is too thick, add more warm water, 1 tablespoon at a time, until desired consistency is reached. Set aside.
⏱️ 3 min - 3
Prepare the Crispy Rice: Preheat your oven to 400°F (200°C). Spread the cooked rice evenly in a thin layer on a baking sheet.
⏱️ 2 min•🌡️ 400 - 4
Bake the rice for 25 minutes, or until it is crispy and golden brown. Alternatively, air fry according to your appliance's instructions until crispy. Remove from the oven and set aside to cool.
⏱️ 25 min•🌡️ 400 - 5
Prepare the Shredded Chicken: Trim any excess fat from the chicken breasts. Place the chicken breasts in a pot and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer until the chicken is cooked through, about 10-12 minutes.
⏱️ 15 min - 6
Once cooked, remove the chicken from the pot and let it cool for about 10-15 minutes. This cooling period is important to prevent the chicken from becoming a paste when blended.
⏱️ 15 min - 7
Place the cooled chicken breasts into a blender or food processor. Pulse a few times, just until the chicken is shredded. Be careful not to over-blend, as this will result in a paste-like texture.
⏱️ 2 min - 8
Assemble the Salad: Chop the romaine lettuce into bite-sized pieces and wash thoroughly. In a large salad bowl, add the chopped and washed romaine lettuce, shredded chicken, crispy rice, and sliced or diced avocado.
⏱️ 5 min - 9
Pour the prepared Miso Caesar dressing over all the ingredients in the bowl. Toss everything together until the lettuce, chicken, rice, and avocado are well coated with the dressing.
⏱️ 2 min - 10
Serve immediately, topped with additional grated Parmesan cheese and fresh cracked pepper to taste. Enjoy!
⏱️ 1 min