Miso Grilled Chicken Salad Bowl

Place the miso paste, sesame oil and mirin in a large bowl. Mix until well combined. 

Follow the video instructions for cutting the chicken breasts into even pieces (cut in half, then cut the thick end of the breast in half lengthways). Add the chicken pieces to the miso paste mixture and toss until well combined. 

Heat the vegetable oil in a non-stick frying pan over medium heat. Place the chicken pieces into the pan and cover with baking paper. Then place a lid or heavy pan on top of the baking paper to weigh down the chicken, making it cook faster and more evenly. Cook for 3-4 minutes on the first side, then remove the lid and baking paper. Turn the chicken over and cook for another 2-3 minutes on the other side or until cooked through. Transfer the chicken to a chopping board to rest for a minute or so before slicing. 

To assemble the salad, toss the salad leaves with Japanese Ginger & Sesame Salad Dressing. Divide among serving bowls. Scatter over the cherry tomatoes, corn and edamame beans. Top with chicken slices. Drizzle with extra dressing and serve. 

– Edamame beans are young soybeans that have been cooked in their pods. You can find them frozen in many supermarkets. To prepare, blanch the frozen pods in boiling water. Drain and when cool enough to handle, shell the beans and discard the pods. You can often find frozen shelled edamame from Asian grocers and many supermarkets, too.