06/12/2026
This can be a great summer lunch or dinner.
You can use leftover chicken and/or if you do not have an air fryer, just prepare the chicken in the oven.
Enjoy!
MISO CHICKEN CRUNCH SALAD
Ingredients:
1 1/2 tbsp Miso Paste
1 Lime (large, juiced)
2 tsp Extra Virgin Olive Oil
2 tsp Raw Honey
Sea Salt & Black Pepper (to taste)
10 oz Chicken Breast (skinless, boneless)
2 cups Purple Cabbage (thinly sliced)
1 Carrot (medium, shredded)
1 Yellow Bell Pepper (medium, thinly sliced)
2 stalks Green Onion (chopped)
Instructions:
1. In a bowl, whisk together the miso paste, lime juice, oil, honey, salt, and pepper.
2. Add a splash of water to thin the mixture. Divide the sauce in half. Pour half of the sauce over the chicken and let it marinate for at least 30 minutes.
3. Preheat the air fryer to 400ºF (205ºC). Place the marinated chicken in the air fryer basket. Cook for 15 to 17 minutes, or until cooked through.
4. Meanwhile, add the remaining sauce to a large bowl. Add the cabbage, carrot, bell pepper, and green onion. Toss to combine, then taste and adjust the seasoning as needed.
5. Divide the salad and chicken evenly between plates. Enjoy!