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posted: 6/10/2014 6:00 AM

Miso-Marinated Chicken Paillards with Asian Salad

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  • Sue Cortesi started entering cooking contests because, well, she was cooking anyway. Her miso-marinated grilled chicken and Asian salad pleased her family and the judge.

       Sue Cortesi started entering cooking contests because, well, she was cooking anyway. Her miso-marinated grilled chicken and Asian salad pleased her family and the judge.
    Joe Lewnard | Staff Photographer

 

4 boneless skinless chicken breast halves (6 ounces each)

¼ cup white or shiro miso paste

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¼ cup mirin

2 tablespoons seasoned rice vinegar

3 tablespoons soy sauce

2 tablespoons thinly sliced green onion

2 teaspoons minced garlic

2 teaspoons sesame oil

2 teaspoons light brown sugar

8 won ton wrappers

1 tablespoon vegetable oil

½ teaspoon kosher salt

4 cups baby lettuce mix

½ cup grated carrots

½ cup thinly sliced red cabbage

½ cup peeled and diced English cucumber

⅓ cup diced red onion

¼ cup sliced red radishes

Dressing

¼ cup vegetable oil

1 tablespoon sesame oil

2 tablespoons seasoned rice vinegar

1 tablespoon fresh lime juice

2 teaspoons soy sauce

1 tablespoon sugar

2 tablespoons chopped fresh cilantro

1 teaspoon Thai chili garlic paste

¼ teaspoon seasoned salt

2 tablespoons sesame seeds, toasted

4 slices lime

Place chicken breasts between two sheets of plastic or wax paper and pound to ¼-inch thickness.

In a medium bowl whisk together the miso paste, mirin, rice vinegar, soy sauce, green onion, garlic, sesame oil and brown sugar. Pour over chicken, cover and refrigerate at least 30 minutes up to 2 hours.

Heat oven to 350, line a cookie sheet with parchment paper.

Brush won ton wrappers on both sides with 1 tablespoon of vegetable oil, cut into thin strips, place strips on parchment paper lined cookie sheet, sprinkle with kosher salt and bake in oven for about 5 minutes or so until wontons are crisp and browned. (watch carefully as they burn fast) Remove from oven and cool on pan.

Prepare a grill for medium high cooking, lightly grease the cooking grates. Remove chicken from marinade and place on grill, cook for 5 minutes, turn and cook an additional 4 to 5 minutes until done (chicken should register 165 on a thermometer). Remove to a plate, cover with foil to keep warm.

To assemble: In a large bowl, toss together the lettuce, carrot, cabbage, cucumber, red onion and radishes.

For the dressing: Place the vegetable oil, sesame oil, rice vinegar, lime juice, soy sauce, sugar, cilantro, chili garlic paste and seasoned salt in a small bowl and whisk together. Pour over the lettuce mixture and toss to coat, add the toasted wontons and sesame seeds.

Place the grilled chicken paillards on a serving platter, mound the salad on top of each paillard evenly and garnish with lime slices.

Serves four.

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