Categories: Meals
Ingredients
- 2 tsp. Miso Paste - Gluten-Free
- 1/2 oz. Honey
- 1 fl. oz. Toasted Sesame Oil
- 1 Anjou Red Pear
- 1 Romaine Heart
- 2 Basil Sprigs
- 2 Boneless Skinless Chicken Breasts
- 1 fl. oz. Seasoned Rice Vinegar
- 1 Tbsp. Lemongrass Puree
- 6 Wooden Skewers
Directions
-
Combine miso paste, honey, and sesame oil in a small mixing bowl. Set aside. Core and cut pear into ¼” dice. Hold romaine head at root end and chop coarsely. Stem and coarsely chop basil. Rinse chicken breasts and pat dry. On a separate cutting board, slice each chicken breast lengthwise into thirds, then halve each piece to create 12 long strips.
-
In a large mixing bowl, whisk together seasoned rice vinegar, lemongrass, 1 Tbsp. olive oil, and basil (reserve a pinch for garnish). Season with a pinch of salt and pepper. Refrigerate until ready to use.
-
Thread two chicken pieces onto each skewer and set aside on a plate. Season both sides with ½ tsp. salt and a pinch of pepper.
-
Heat outdoor grill or grill pan over medium heat. Coat grill pan with cooking spray. Add chicken skewers to hot grill and cook until well-charred and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side. Brush each cooked skewer with miso-honey mixture.
-
Place romaine and pear in bowl containing dressing. Toss to combine all ingredients.
-
Place a serving of salad on a plate and top with skewers. Garnish with remaining basil.