Sesame & miso chicken salad
SERVES 4
2 egg whites
2 tablespoons white miso paste
1 cup (160g) sesame seeds
4 x 180g chicken breast fillets, trimmed, cut into thirds
Extra virgin olive oil, for drizzling
5 cups (400g) finely shredded wombok (Chinese cabbage)
1 cup coriander leaves
3 Lebanese cucumbers, sliced into ribbons using a vegetable peeler
2 spring onions, thinly sliced
HONEY MISO DRESSING
1/3 cup (120g) honey
1/3 cup (80ml) soy sauce
2 tablespoons white miso paste
2 teaspoons sesame oil
1 Preheat oven grill (broiler) to high.
