Chicken and Kale Salad with Miso Dressing

Serves 4

0 SmartPoints® Per serving


  • 4  (5-ounce) skinless boneless chicken breast cutlets
  • 3/4  teaspoon salt
  • 1/4  black pepper
  • 2  tablespoons mirin
  • 4  teaspoons rice vinegar
  • 1  tablespoon white or yellow miso
  • 1  teaspoon grated peeled fresh ginger
  • Pinch red pepper flakes
  • 6  cups baby kale
  • 2  carrots, shredded
  • 4  large radishes, halved and thinly sliced


  1. Heat ridged grill pan over medium-high heat, until hot. Sprinkle chicken with ½ teaspoon salt and black pepper. Spray chicken with olive oil nonstick spray. Place chicken in pan and grill, turning once, until chicken is cooked through, 8-10 minutes.
  2. Meanwhile, to make dressing, whisk together mirin, vinegar, miso, ginger, pepper flakes and remaining ¼ teaspoon salt in small bowl.
  3. Place kale, carrots, and radishes in large bowl, add 2 tablespoons dressing and toss to coat.
  4. Divide kale mixture evenly among 4 plates. Top each serving with 1 chicken cutlet. Drizzle chicken with remaining dressing.

Chicken Salad, Kale Salad, recipe under 20-minutes

20 minutes

209, 4g, 1g, 709mg, 7g, 3g, 2g, 34g



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