My friend Jen prepared this dish for my Chef Spotlight Dinner where we focused on health conscious chefs. She chose to highlight chef Kathleen Daeleman and brought this delicious chicken salad!
recipe from Kathleen Daeleman
1 Tablespoon white or yellow Miso
1/2 cup rice wine vinegar or more to taste
1/4 – 1/2 teaspoon dark sesame oil
1 pound grilled, poached or roasted chicken cut into bite size pieces
2 oranges, peeled and cut into bite sized pieces
1/2 quart fresh strawberries, halved
1 pound fresh spinach leaves, washed & dried, in bite size pieces or baby spinach
1/2 bag shredded carrots
Whisk first three ingredients together in a large salad bowl. Taste and adjust seasoning. Add remaining ingredients. Toss until well coated. Taste and adjust seasoning, serve.