Miso Caesar Salad with Brussels Sprouts
Lightly charred Brussels sprouts tossed in a creamy miso-parmesan Caesar dressing and topped with buttery seared chicken.
Ingredients
For the Salad:
6 oz chicken breast
2 cups Brussels sprouts, trimmed and halved
2 Tbsp parmesan cheese, finely grated
1 Tbsp butter (for cooking chicken)
Salt & pepper
For the Miso Caesar Dressing:
1 tsp white miso paste
1 Tbsp anchovy paste (or 2 anchovy fillets, mashed)
1 garlic clove, minced
1 Tbsp lemon juice
3 Tbsp olive oil (for dressing)
Macronutrients
(per serving, makes 2)
Protein: 27g
Fat: 30g
Carbs: 10g
Preparation
Preheat oven to 425°F. Toss Brussels sprouts with salt and pepper and spread cut-side down on a baking sheet. Roast 18–22 minutes until tender and lightly charred on the edges. Let cool slightly, then roughly chop or shave for a salad texture.
Season chicken with salt and pepper. Heat butter in a skillet over medium heat and sear chicken 5–6 minutes per side until golden and cooked through. Rest, then slice.
In a bowl, whisk together miso paste, anchovy, garlic, lemon juice, and olive oil until smooth. Stir in parmesan until slightly thickened. Adjust seasoning if needed.
Place roasted Brussels sprouts in a large bowl. Toss with the miso Caesar dressing while still slightly warm so they absorb flavor.
Top salad with sliced warm chicken and an extra sprinkle of parmesan before serving.
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