# Components:
→ Chicken
01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 1 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tsp freshly grated ginger
05 - Salt and black pepper, to taste
→ Vegetables
06 - 4 large carrots, peeled into ribbons
07 - 2 cups finely shredded red cabbage
08 - 1 red bell pepper, thinly sliced
09 - 3 scallions, thinly sliced
10 - 1/2 cup fresh cilantro leaves
11 - 1/4 cup roasted peanuts, roughly chopped (optional)
12 - 1 tbsp toasted sesame seeds
→ Ginger-Miso Dressing
13 - 2 tbsp white miso paste
14 - 2 tbsp rice vinegar
15 - 1 tbsp soy sauce
16 - 1 tbsp honey or maple syrup
17 - 1 tbsp freshly grated ginger
18 - 2 tsp toasted sesame oil
19 - 3 tbsp neutral oil (canola or grapeseed)
20 - 1 tbsp fresh lime juice
21 - 1 small garlic clove, minced
# Method:
01 - Combine soy sauce, sesame oil, grated ginger, salt, and black pepper in a small bowl. Coat chicken breasts thoroughly and let marinate for 10 minutes.
02 - Heat a grill pan or skillet to medium heat. Cook chicken breasts for 5 to 7 minutes per side until fully cooked. Remove from heat and allow to rest for 5 minutes before slicing thinly.
03 - Using a vegetable peeler, shave carrots into ribbons. In a large bowl, combine carrot ribbons, shredded red cabbage, sliced bell pepper, scallions, and cilantro leaves.
04 - Whisk together white miso paste, rice vinegar, soy sauce, honey or maple syrup, grated ginger, toasted sesame oil, neutral oil, lime juice, and minced garlic until smooth and creamy.
05 - Add the sliced chicken to the vegetable mixture. Pour the dressing over the salad and toss gently to combine evenly.
06 - Sprinkle chopped roasted peanuts and toasted sesame seeds over the salad. Serve immediately to preserve freshness and texture.
