Miso Brown Butter Chicken Salad
Miso Brown Butter Chicken Salad
Ingredients
For the Grilled Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Miso Brown Butter Sauce
- 1/2 cup unsalted butter
- 2 tablespoons white miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
For the Salad Assembly
- 6 cups mixed greens
- 1 carrots, shredded
- 1 cucumber, sliced
- 1/4 cup green onions, chopped
- 2 tablespoons sesame seeds
Instructions
- 1
Pat chicken breasts dry with paper towels. Rub with olive oil, salt, and black pepper. Preheat a grill or grill pan over medium-high heat.
⏱️ 3 min
- 2
Grill chicken breasts for 6-8 minutes per side, or until internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing into 1/2-inch thick pieces.
⏱️ 12 min•🌡️ 165
- 3
While chicken rests, prepare the miso brown butter sauce. In a small saucepan, melt unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a rich golden brown and fragrant, with small brown bits at the bottom (this usually takes 5-7 minutes). Be careful not to burn it.
⏱️ 7 min
- 4
Remove the browned butter from heat. Whisk in the white miso paste, rice vinegar, honey, soy sauce, and garlic powder until smooth and well combined.
⏱️ 2 min
- 5
In a large bowl, combine the sliced grilled chicken with the miso brown butter sauce, tossing gently to ensure all chicken is coated.
⏱️ 2 min
- 6
Divide the mixed greens among 4 serving plates. Top each with shredded carrots, sliced cucumbers, and chopped green onions.
⏱️ 3 min
- 7
Arrange the coated miso brown butter chicken over the vegetables. Garnish generously with sesame seeds before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Brown Butter Chicken Salad
For the Grilled Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Miso Brown Butter Sauce
- 1/2 cup unsalted butter
- 2 tablespoons white miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
For the Salad Assembly
- 6 cups mixed greens
- 1 carrots, shredded
- 1 cucumber, sliced
- 1/4 cup green onions, chopped
- 2 tablespoons sesame seeds
Instructions
- 1
Pat chicken breasts dry with paper towels. Rub with olive oil, salt, and black pepper. Preheat a grill or grill pan over medium-high heat.
⏱️ 3 min - 2
Grill chicken breasts for 6-8 minutes per side, or until internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing into 1/2-inch thick pieces.
⏱️ 12 min•🌡️ 165 - 3
While chicken rests, prepare the miso brown butter sauce. In a small saucepan, melt unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a rich golden brown and fragrant, with small brown bits at the bottom (this usually takes 5-7 minutes). Be careful not to burn it.
⏱️ 7 min - 4
Remove the browned butter from heat. Whisk in the white miso paste, rice vinegar, honey, soy sauce, and garlic powder until smooth and well combined.
⏱️ 2 min - 5
In a large bowl, combine the sliced grilled chicken with the miso brown butter sauce, tossing gently to ensure all chicken is coated.
⏱️ 2 min - 6
Divide the mixed greens among 4 serving plates. Top each with shredded carrots, sliced cucumbers, and chopped green onions.
⏱️ 3 min - 7
Arrange the coated miso brown butter chicken over the vegetables. Garnish generously with sesame seeds before serving.
⏱️ 1 min