Winter Chicken Salad with Tangy Miso Dressing

This Chopped Chicken Salad is easy to put together and filling enough to eat for dinner! Made with fennel, mandarin oranges, avocado, and a flavorful miso dressing, it’s perfect for winter but also endlessly adaptable to the seasons.

  • Prep time: 25 minutes
  • Cook time: 16 minutes
  • Yield: 2 as a main or 4 as a side


For the salad

  • 1 pound boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1 head butter lettuce, washed and dried
  • 1 large handful arugula or watercress, washed and dried
  • 1 small or 1/2 large bulb fennel, very thinly sliced
  • 3 seedless mandarins, peeled, cut into wheels, and pulled into pieces
  • 1 small avocado, diced

For the miso dressing

  • 1/4 cup plus 2 teaspoons extra-virgin olive oil
  • 1 tablespoon white miso paste
  • 1 tablespoon plus 2 teaspoons apple cider vinegar
  • 1 teaspoon honey
  • 2 scallions, white and light green parts only, finely chopped
  • 1/2 teaspoon ground cumin

Special equipment:

  • Meat pounder or rolling pin


1 Pound the chicken: Lay the chicken breasts on a cutting board. Use a mallet or the side of a rolling pin to pound the thicker end of the breasts, so they’re about the same thickness along the whole breast. Season on both sides with salt and freshly ground pepper.

Winter Chicken Salad with Tangy Miso Dressing

2 Cook the chicken: Heat 2 teaspoons of the olive oil over medium in a large cast-iron or non-stick skillet. Cook the chicken until nicely browned on one side and opaque halfway up the side, about 8 minutes.

Flip and cook on the second side until no longer pink in the center, another 8 minutes or so. Transfer to a cutting board to rest for at least 5 minutes. Cut across the grain in 1/3-inch-thick slices.

Winter Chicken Salad with Tangy Miso DressingWinter Chicken Salad with Tangy Miso Dressing

3 Make the miso dressing: In a small bowl, whisk together the miso, apple cider vinegar, honey, scallions, and cumin until smooth. Continue to whisk as you drizzle in the remaining olive oil.

Winter Chicken Salad with Tangy Miso Dressing

4 Assemble the salad: Toss the lettuce, arugula, and fennel in a large bowl with just enough dressing to lightly coat. Transfer to 4 serving bowls. Tuck the avocado, mandarins, and chicken slices into the bowls and dribble a little more dressing over them. Serve immediately.

Winter Chicken Salad with Tangy Miso Dressing


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