Warm Chicken Salad with Miso Dressing


  • 1 tsp cumin seeds

  • 1/4 tsp cayenne pepper 

  • ground 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 


  1. Marinade the chicken for at least 10 minutes (or up to 12 hours)

  2. Heat a frying pan to a medium heat and fry the chicken about 5 minutes each side.

  3. Mix the dressing well. 

  4. Add the leaves and sprouts to a plate and place the chicken on top and drizzle with the dressing.