Equipment
Ingredients
Creamy Miso Dressing
- 30 g white miso paste
- 30 g tahini, well stirred
- 15 ml rice vinegar
- 15 ml tamari
- 5 ml sesame oil
- 5 g fresh ginger, finely grated
- 15 ml warm water
Chicken
- 300 g chicken breast, sliced horizontally into thin cutlets
- 10 ml olive oil
- 2 g kosher salt
- 1 g black pepper, freshly ground
Salad Base
- 200 g romaine lettuce, chopped
- 100 g cucumber, halved and sliced
- 50 g radishes, thinly sliced
- 15 g green onions, thinly sliced
- 5 g sesame seeds, toasted
Nutrition (per serving)
Method
In a small mixing bowl, vigorously combine the white miso paste, tahini, rice vinegar, tamari, sesame oil, and grated ginger until smooth. Gradually whisk in the warm water until the dressing reaches a pourable, creamy consistency. Set aside.
Pat the chicken breast cutlets dry with a paper towel. Season evenly on both sides with kosher salt and black pepper. Wash hands and any surfaces immediately after handling the raw poultry to prevent cross-contamination.
Heat olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken cutlets. Cook undisturbed for 3 to 4 minutes per side until golden brown and the internal temperature reaches a safe 74°C/165°F.
Transfer the cooked chicken to a clean cutting board. Let it rest for 5 minutes to allow the juices to redistribute before handling.
Cut the rested chicken against the grain into bite-sized strips or cubes.
In a large serving bowl, gently combine the chopped romaine lettuce, sliced cucumber, and sliced radishes. Top with the warm sliced chicken.
Drizzle the prepared miso tahini dressing over the salad. Garnish evenly with the sliced green onions and toasted sesame seeds, serving immediately.
Chef's Notes
- Using a mild white miso (shiro miso) prevents the dressing from overpowering the delicate chicken, offering a sweeter and softer umami profile than red miso.
- Pounding or slicing the chicken breast into even cutlets ensures rapid cooking without drying out the edges before the center finishes.
- Toasting sesame seeds lightly in a dry pan just before serving releases their essential oils, greatly amplifying the dish's aroma.
- For maximum crispness, soak the sliced radishes in ice water for 5 minutes while the chicken cooks, then drain well before assembling.
Storage
Refrigerator: 3 days — Store the cooked chicken, dressing, and salad vegetables in separate airtight containers to maintain crispness.
