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 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.
Have you ever had a blah recipe that you’ve managed to turn into a winner?
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