Miso Chicken Asparagus Salad

Name: Miso Chicken Asparagus Salad
Prep time: 4 h
Cook time: 15 min
Total time: 4 h 15 min
Yield: 2
Ingredients: 2 Goosnargh chicken breasts, skin on; 2 tbsp miso paste; 1 tbsp mirin or vinegar; 2 tsp sugar; 1 bunch of asparagus; 1 courgette; Sesame oil; 1 tsp toasted sesame seeds; Handful of walnut halves

4 hours
15 mins
easy
2

Recipe by

Jenny Lau

Ingredients

2 Goosnargh chicken breasts, skin on
2 tbsp miso paste
1 tbsp mirin or vinegar
2 tsp sugar
1 bunch of asparagus
1 courgette
Sesame oil
1 tsp toasted sesame seeds
Handful of walnut halves

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Introduction

Part of Farmison & Co's Spring British Asparagus series,

Method

Marinade the chicken breasts in the miso, mirin and sugar and refrigerate for at least four hours or overnight.
Wiping any excess marinade off, fry the chicken breasts in a dash of sesame oil for four minutes either side, or until the breast meat is white without any pink traces. Set aside.
Remove the woody ends of the asparagus and cut in half. Blanch for 30 seconds in boiling water and set aside to cool.
Cut the courgette into thin ribbons and quickly stir fry in some sesame oil.
Create the salad by tossing the asparagus, courgette, sesame seeds and walnut halves.
Slice the warm chicken breast and place on top of the salad.