JAPANESE MISO CHICKEN WITH SESAME SPINACH SALAD

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, September 30, 2018.

If you prefer, use spray oil instead of liquid.

Ingredients

½ bag frozen edamame beans
1/3 bag baby spinach
2 baby golden beetroots, cut in half and thinly sliced
½ telegraph cucumber, cut in half lengthways, seeds scooped out (discarded) and thinly sliced *
¼-½ red onion, thinly sliced
½ avocado, thinly sliced

Bring a small pot of salted water to the boil.
Prep & cook salad. Cook edamame beans in pot of boiling water for 2-3 minutes, until tender. Drain, rinse and leave to drain. Place in a large bowl with all remaining salad ingredients.
Make dressing & garnish. Heat a large, dry fry-pan on medium heat. Toast all sesame seeds in pan for 1-2 minutes, until golden. In a small bowl, combine first measure of seeds and wasabi ginger dressing. Set aside remaining seeds.
Prep sauce. In a small bowl, combine all sauce ingredients.
Cook chicken. Heat 1 tsp oil in reserved pan on medium-high heat. Pat chicken dry. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Set aside. Remove pan from heat and allow to cool slightly.
Add sauce and chicken to pan. Return pan to a low heat. Allow to bubble for about 1 minute, until glaze has thickened slightly and chicken is well coated.
Finish salad. Add dressing to bowl with salad. Toss to coat.
To serve, divide salad between plates and top with chicken. Spoon over any remaining glaze from pan and sprinkle with reserved sesame seeds.