Chopped Chicken & Snap Pea Salad with Ginger Miso Vinaigrette
It finally feels like spring, and therefore seemed of utmost importance to create a recipe that tasted accordingly. I also had some left over miso kicking around in the fridge after trying ‘THE miso pasta’ recipe that went viral a few weeks ago (it’s delicious, give it a try with the leftover miso from the vinaigrette. I also added spinach and red pepper flakes). Sprightly, savory, and light perfectly describe this spring salad. You can also skip the chicken, however it’s the perfect way to use up some leftovers or freshen up a store bought rotisserie bird.
I decided to give my knife skills some practice this week, so I sliced, diced, and shaved all the ingredients by hand. A food processor with a shredder attachment is sure to save some time, as well as purchasing some ingredients (like carrots) pre-shredded. When it comes to ingredients, my list can be taken as a series of suggestions, as you should feel free to get creative and add whatever gets you excited in the produce aisle. I also tossed in a cup of cooked quinoa to the leftovers, which was an excellent addition. Another important tip is to make sure all of the veggies are patted dry before adding them to the bowl. This way, the dressing can stick to every little piece. This salad makes 4 large portions, or 6 smaller side options.
Chopped Chicken & Snap Pea Salad with Ginger Miso Vinaigrette
For Salad:
1 lb. fresh sugar snap peas
2 cups cooked shredded chicken
1 large red bell pepper, cored & diced
1 cup shredded carrots (about 2 medium carrots)
1/2 cup green onions, thinly sliced (about 4 whole stalks)
1/2 cup cucumber, thinly sliced (about 1 small garden cuke, when cored)
kosher salt & pepper, as desired
Blanch the snap peas: Bring a quart of water to a full boil in a sauce pan. Gently drop the snap peas into the boiling water, and cook for 1 minute until bright green and just tender. Immediately strain the snap peas, and run under cold water, or transfer to an ice bath to cool. Once cooled, shred the snap peas using a food processor with a shredder attachment, or carefully cut them into super thin slices by hand. Pat dry with a kitchen towel, and add to a large serving bowl.
Add the rest of the shredded and sliced veggies along with the chicken to the serving bowl with the snap peas. Pour ginger miso vinaigrette over the top of the mixture, and season with a couple pinches of salt and pepper. Toss the salad with tongs or a large serving spoon until all ingredients are coated in vinaigrette.
For Vinaigrette:
1 inch piece fresh ginger, peeled & grated
1 clove garlic, pasted or finely minced
3 Tbs. white miso paste
3 Tbs. honey
3 Tbs. coconut oil
1 Tbs. sesame oil
1/2 cup rice vinegar
1/2 tsp. red pepper flakes
Whisk together all ingredients in a small bowl until well blended.