Serving Size: ~4
THE RECIPE:
Not your average caesar 😉 This version is dressed up with crispy rice, miso, and avocado for that extra savory flavor!! This recipe is perfect if you have leftover rice and/or chicken, but making it day of is just as good too!!
If you don’t have any leftover rice, start by cooking & completely cooling 1 cup of rice. Once the rice is cooled, lay it flat on a baking tray and spray a little oil over the top of the rice. Toss it in the airfryer or the oven for about 25 mins at 425, or until the rice is nice and toasty.
While the rice is cooking, prep your chicken. You can use shredded rotisserie to make it SUPER easy but I like to boil mine! Here’s how I like to do it: Bring water to a gentle boil, then reduce to a low simmer. Cook 12–15 minutes for average-size breasts, or 15–18 minutes if your chicken is larger!
To shred, I like to cool the chicken, and throw it into a blender. DO NOT blend the chicken, rather give it a pulse shake it up, pulse again once or twice more. This will easily shred the chicken. I love the blender hack, but be careful to over blend of course.
Next, make the delicious dressing. In a separate bowl, add in olive oil, mayo, dijon mustard, white miso paste, worcestershire sauce, and ½ lemon. Mix until well combined. Then, add in your seasonings: garlic (1 small garlic clove, minced or 1 tsp garlic powder), freshly cracked pepper, grated parmesan and adjust to your taste. Add in your hot water to the sauce, which is necessary to thin the miso and help everything emulsify.
At this point, the rice should be crispy enough to remove from the airfryer/oven and let it cool. While the crispy rice cools, prep the rest of the salad.
Finally, prep your salad base: wash, dry, and chop up romaine into a big salad bowl.
Dice an avocado into the romaine. Add in your chicken, crispy rice, & grated parmesan directly into the salad.
Lastly, pour the dressing into the salad and toss.
Enjoy!!!
Miso Chicken Caesar Salad With Crispy Rice And Avocado
Ingredients
For The Salad
- 1 cup rice toasted and crisped
- 4 cups romaine chopped, washed and packed
- 1/2 cups parmesan grated
- 1 avocado diced
- 2 1/2 cups shredded chicken
For The Dressing
- 2 tbsp white miso paste
- 2 tbsp mayo
- 1 tbsp dijon mustard
- 1/2 lemon squeezed
- 1 tsp worcestershire sauce
- 1 garlic clove minced (or 1 tsp garlic powder)
- 2.5 tbsp olive oil
- 2-4 tbsp warm water to thin
- 1 tsp fresh cracked pepper
- 2 tbsp parmesan grated
Instructions
- If you don’t have any leftover rice, start by cooking 1 cup of rice according to packaging, & completely cooling it afterwards.
- While the rice is cooking, prep your chicken. You can use shredded rotisserie to make it SUPER easy but I like to boil mine!
- If you’re making your own chicken: Use boneless and skinless chicken breast. Bring water to a gentle boil, then reduce to a low simmer. Cook 12–15 minutes for average-size chicken breasts, or 15–18 minutes if your chicken is larger!!
- Remove the chicken from the pot, let it cool for a few minutes. To shred, gently use a blender or 2 forks and pull apart. To blend: place chicken in blender, and pulse blend 2-3 times with a quick shake in between. This should shred easily, but be careful to over blend, of course.
- The rice should be completely cooled now, so toss it on a baking tray and spray lightly with a little oil of choice (I use avocado oil). You can airfry or bake the rice in the oven for about 20-25 mins at 425, or until the rice is toasty.
- To make the dressing, add in olive oil, mayo, dijon mustard, white miso paste, worcestershire sauce, and ½ lemon. Mix until well combined. Then, add in your seasonings: garlic, freshly cracked pepper, grated parmesan and adjust to your taste. Add the hot water, as this is necessary to thin the miso and and help everything emulsify.
- Finally, prep your salad base: wash, dry, and chop up romaine into a big salad bowl.
- Dice an avocado into the romaine. Add in your chicken, crispy rice, & grated parmesan directly into the salad.
- Lastly, pour the dressing into the salad and toss. ENJOY!!
