Josie
The writer, cook and photographer behind Your Ultimate Menu
Ingredients
Chicken
- 600 g boneless, skinless chicken thighs (1.3lb)
- 2 Tbsp miso paste
- 2 Tbsp white vinegar
- 1 Tbsp honey
- 2 Tbsp sesame seeds
Salad
- ¼ small green cabbage
- 60 g baby spinach (2.1oz)
- 1 large carrot
- 2 apples (any variety)
- ½ small red onion
- 2 Tbsp pickled ginger (sushi ginger)
- 1 Tbsp soy sauce
- 1 ½ Tbsp white vinegar
- 2 tsp honey
- ¼ tsp dijon mustard
Mayo Sauce
- 3 Tbsp plain, unsweetened yoghurt
- 3 Tbsp mayonnaise
Instructions
1. Preheat Oven
Preheat oven to 180ºC (350ºF) fan bake and line an oven tray with baking paper.
2. Prepare Chicken and Sauce
Place chicken in a shallow dish. Combine miso paste, vinegar and honey and mix until it forms a smooth paste. Pour over chicken to coat thoroughly.
3. Cook the Chicken
Heat a large frying pan or chargrill pan over a medium-high heat and toast sesame seeds. Remove from pan and set aside. Add chicken to pan and sear for a couple of minutes on each side, until browned. Remove from pan and place on prepared tray. Cook for 20 minutes while you prepare the salad.
4. Make the Salad
Finely shred cabbage and spinach. Grate carrot and apples and finely dice red onion and ginger. Place prepared salad ingredients in a large bowl. Mix together soy sauce, vinegar, honey and dijon mustard and pour over salad. Toss to combine.
5. Serve
Mix yoghurt and mayonnaise together. Serve salad topped with chicken, sesame seeds and mayo.
Recipe Notes
- Wine Match: Go for a Riesling or a Pinot Gris.
- Gluten Free Option: Check the miso paste is gluten free (it should be) and make sure you use gluten-free soy sauce.
- Ingredient Swap: Salmon is a delicious alternative to chicken.
- Bulk it up: Add a side of brown rice or fresh buttered bread.
- Storing and Reheating: Package the chicken separately to the salad. Reheat chicken in the microwave (or eat cold).
Chicken is a great source of dietary animal protein, which is an essential part of a healthy diet and is involved in a wide range of functions, especially for our brain.
To learn more about the best sources of plant and animal protein, and their benefits on our brain, we suggest reading Diet and the Brain — Proteins (cognition and brain performance).
A bit more about the master chef behind this recipe…
Cooking, baking and creating recipes have always been Josie’s passions. She has a Bachelor of Food Technology and works as a freelance recipe developer, food stylist and photographer.
Josie launched her website, Your Ultimate Menu, as a way to help others solve the dreaded “what’s for dinner?” question. Each week she provides recipes for three easy meals together with an organised shopping list.
Her sister’s recent diagnosis with coeliac disease has inspired Josie to provide gluten-free options for all of her recipes.
Like this recipe? Check out Josie’s website for more cooking inspiration! https://www.yourultimatemenu.com/
