This Miso and Peach Chicken Salad is like summer in a bowl. Juicy sweet peaches combined with the umami from the miso makes the perfect marinade for chicken. The corn ribs add an extra layer of summer and fun!
Table of Contents
I was inspired to make something peachy after seeing so many recipe videos on my instagram. This miso and peach chicken salad is what I landed on, and i’m in loooove.
Ingredients
- Miso adds a salty element to the sauce. It also contains enzymes and salts which helps tenderise the meat.
- Sake does an amazing job of tenderising the meat, so the longer you leave it, the better. It doesn’t do much flavour wise, so you can leave it out if you want.
- Peach has a really delicate natural sweetness which just works with miso. You have to try it!
- Tahini is added to the dressing which balances and binds everything together, as well as adding an earthy nutty flavour.
Recipe Testing
I initially thought garlic would work in this recipe but I personally think it overpowers the taste of peach. If you love garlic and miso, I recommend adding garlic to this Miso Marinade.
Miso and Peach Chicken Salad
This Miso and Peach Chicken Salad is like summer in a bowl. Juicy sweet peaches combined with the umami from the miso makes the perfect marinade for chicken. The corn ribs add an extra layer of summer, and let's be real, fun.
Ingredients
Chicken & Sauce
- 4 medium chicken thighs
- 2 ripe peaches
- 2 tbsp white miso paste
- 1 tbsp sake (optional)
- 1 tsp tahini
Salad
- 1 whole corn on the cob
- 1/4 cucumber
- salad leaves
Instructions
- Blend one of the peaches with the miso and optional sake. Pour about a 1/3 over chicken and marinate in the fridge, the longer the better.
- Mix in a teaspoon of tahini to the reserved sauce and keep refrigerated. This will be the dressing.
- For the corn ribs – slice a whole corn in half, then quarter them lengthways. Coat generously with oil and salt then air fry on high heat (about 200°C) for about 10-15 minutes, or until golden brown.
- Slice the cucumbers however you like – I scoop out the watery middle to keep the salad crunchy.
- Once chicken is done marinating, heat a pan to a medium heat and add a generous glug of oil. Add the chicken and cook for about 10 minutes (flipping halfway), or until golden brown and cooked though.
- Let the chicken rest for a few minutes. In the meantime, slice up the other peach.
- Assemble the salad, drizzle over the sauce and enjoy!
