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Lunch / Dinner

Grilled Chicken & Radish Salad with Carrot-Miso Dressing

Date night is simplified with this scrumptious spring dinner for two. With the entrée and side united in one, all you have to do is decide which menu to make first. First to the table is Grilled Chicken & Radish Salad with carrot-miso dressing. Marinated chicken is grilled, then served over crisp lettuce and lightly seared radishes (to bring out their sweet flavor), creating a salad that’s simply divine. White miso has a mellow, delicate flavor. And since it’s made primarily from fermented soybeans, it’s packed with protein and B vitamins.


2 servings

Total Time

30 minutes + marinating

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For the marinade, combine ginger ale, vinegar, garlic, scallions, and ginger in a bowl.

Add chicken to marinade, toss to coat, then refrigerate 1 hour, or up to 1 day.

For the dressing, whisk together oil, miso, carrot, vinegar, ginger, and honey; season with salt and pepper.

Preheat a grill pan or grill to medium-high. Coat pan with nonstick spray or brush with oil.

For the salad, toss radishes with oil; season with salt and pepper.

Remove chicken from marinade, letting excess drip off; discard marinade. Grill chicken, covered, until a thermometer inserted into the thickest part registers 165°, about 3 minutes per side. Grill radishes, covered, until grill marks appear and radishes are fork-tender, about 5 minutes.

Toss romaine and scallion with desired amount of dressing; top with chicken and radishes.

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