Grilled Chicken & Radish Salad

with carrot-miso dressing

White miso has a mellow, delicate flavor. And since it’s made primarily from fermented soybeans, it’s packed with protein and B vitamins.

Makes 2 servings

Total time: 30 minutes + marinating

FOR THE MARINADE, COMBINE:

1 3 2 2 1 14

FOR THE DRESSING, WHISK:

1/4 3 2 2 1 2

FOR THE SALAD, TOSS:

6 1 1 1 can ginger ale (7.5 oz.) Tbsp. rice vinegar cloves garlic, smashed scallions, chopped

Tbsp. minced fresh ginger oz. boneless, skinless chicken thighs, halved, and seasoned with salt and black pepper cup olive oil

Tbsp. white miso

Tbsp. finely shredded carrot Tbsp. rice vinegar

Tbsp. grated fresh ginger tsp. honey radishes, halved tsp. olive oil romaine heart, chopped scallion, sliced

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.

Per serving: 616 cal; 39g total fat (6g sat); 187mg chol; 917mg sodium; 22g carb (2g fiber, 14g total sugars); 43g protein