Up your salad and chicken game with this Japanese inspired twist and enjoy a healthy and light meal for lunch or dinner.
4 boneless, skinless chicken breasts (about 6 oz each), tenderloins removed
¼ cup kosher salt (half if using table salt)
¼ cup sugar
Freshly ground black pepper
2 tbsp white miso
1 tbsp honey
1 tbsp soy sauce
2 tbsp peanut oil
2 tbsp roasted sesame seeds, crushed
1 scallion, sliced thin
10 cups salad mix, washed and dried
Serves: 4-6 (light main course)
1. In a zip-lock plastic bag or glass container, dissolve the sugar and salt in 2 cups of cold water, this makes our quick brine.
2. To ensure even cooking pound your chicken breasts into 1/2 inch thickness. Place the chicken in the brine and refrigerate for 1/2 an hour.
3. While the chicken is brining, light your preferred charcoal in a chimney starter, once coals are slightly ashy white, pour evenly inside your YAK grill. Set your wire or mesh grilling grate in place and wait about 2-3 minutes. The temperature should be very hot, where you can hold your hand 5 inches above the grill grate for no longer than ~2 seconds.
4. Prepare the dressing by whisking the miso, honey, soy sauce, and 2 tablespoons of cold water in bowl, then gradually drizzle in the peanut oil while continuing to whisk. Once emulsified, stir in the sesame seeds and scallions.
5. Remove the chicken from the brine and dry thoroughly with paper towel. Brush lightly with vegetable oil and season with freshly ground pepper.
6. Grill the chicken breasts until lightly browned on both sides, about 2-3 minutes per side. Remove and let rest for 3-5 minutes.
7. Cut the chicken into 1/2 inch strips and toss together with the salad mix and dressing to combine. Serve immediately.