Warm Chicken Salad with Miso Dressing
1 tsp cumin seeds
1/4 tsp cayenne pepper
1 tablespoon olive oil
150g chicken breast, diced
2 large handfuls of watercress, rocket or baby leaves or a mix of all of them
2 tablespoons sprouting lentils/chickpeas
1tsp brown unpasteurised miso paste
2 tsp apple cider vinegar
1 tsp Tamari
2 tablespoons olive oil
Marinade the chicken for at least 10 minutes (or up to 12 hours)
Heat a frying pan to a medium heat and fry the chicken about 5 minutes each side.
Mix the dressing well.
Add the leaves and sprouts to a plate and place the chicken on top and drizzle with the dressing.