My plan for this salad was to make a side dish type salad that used edamame and miso paste in the dressing. I came up with this salad: 
But it was missing something. It was okay. But just okay. So I tried again and added some red pepper and swapped out the apple for golden raisins. (I also tried a different miso dressing but I thought it was kind of awful.) And it was better. But still not awesome. I had some left over chicken in the fridge from the Cafe Rio that I had made the day before, and some lettuce and thought that making it into a main dish instead of a side dish would be awesome. And it was.
Chicken Edamame Salad with Miso Dressing
Chicken Edamame Salad with Miso Dressing Recipe
(inspired by La Fuji Mama’s Edamame Salad with Miso Dressing on Endive Leaves)
- Salad Ingredients
- 2 cups edamame
- 2-3 carrots grated
- handful of golden raisins
- enough lettuce to made a salad bed (either ripped or shredded)
- half to a whole red pepper sliced
- handful of cashews
- some left over shredded, diced or grilled chicken
- Miso Dressing Ingredients
- 1/4 cup miso paste (I used the kind based on brown rice)
- ¼ cup water
- ¼ cup olive oil
- ¼ cup white wine vinegar
- 2 tbsp honey
- dash of siriacha
- Mix dressing ingredients together well. The miso paste might be a bit thick so you may want to use a whisk or food processor instead of just shaking them together.
- Mix together the edamame, red pepper, carrots and golden raisin and toss with the dressing.
- Layer the lettuce, then the edamame mixture, then the chicken and top with the cashews. Add more dressing if needed.
Chicken Edamame Salad with Miso Dressing
Have you ever had a blah recipe that you’ve managed to turn into a winner?
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