| Seasoned chicken breasts tossed in Asian style | | | | 1/2 teaspoon Fresh Ginger Root, finely minced |
| vinaigrette served over spinach leaves. Garnished with | | | | Preparation: |
| radishes, and topped with additional dressing. This is a | | | | 1. Season chicken breasts with coarse salt and fresh |
| great salad to serve for lunch or dinner. Wonderful | | | | ground black pepper. |
| served with steamed long grain white Chinese rice. | | | | 2. Clean grill grate, spray with non-stick cooking oil, and |
| Cooks Notes: | | | | preheat grill over medium heat. |
| Sushi makes the perfect appetizer for this Asian | | | | 3. Place chicken breasts on hot grill. |
| inspired dish. | | | | 4. Close lid and grill 6 minutes, turn and grill additional 6 |
| Grilled Chicken and Spinach Salad with Miso | | | | minutes, or until chicken is cooked through and juices |
| Vinaigrette | | | | run clear. |
| Ingredients: | | | | 5. Remove from grill. |
| 2 Boneless, Skinless Chicken Breasts, trimmed | | | | 6. Allow chicken to rest 5 minutes before slicing into |
| Pinch Coarse Salt | | | | thin strips. |
| Pinch Fresh Ground Black Pepper | | | | Miso Vinaigrette: |
| 1 (6 ounces) bag Baby Spinach | | | | 1. Add miso paste, cold water, granulated white sugar, |
| 1/2 cup sliced Red Radishes | | | | rice vinegar, vegetable oil, soy sauce, sesame oil and |
| Miso Vinaigrette: | | | | fresh ginger to large bowl. |
| 2 tablespoons Miso Paste | | | | 2. Whisk briskly to combine. |
| 2 tablespoons Cold Water | | | | To Serve: |
| 1 tablespoon Granulated White Sugar | | | | 1. Add grilled chicken slices to vinaigrette. Toss with |
| 1-1/2 teaspoons Rice Vinegar | | | | tongs to coat. |
| 1-1/2 teaspoons Vegetable Oil | | | | 2. Arrange spinach leaves and radishes on plates |
| 1 teaspoon Soy Sauce | | | | 3. Top with chicken breasts. Drizzle with vinaigrette. |
| 1 teaspoon Sesame Oil | | | | |