Lunches this week are going to be magnificent!
Have you had edamame? If not, you should definitely give it a whirl. The next time you’re at a sushi bar, check out the appetizer section of the menu, find it, order it, and enjoy. These soybeans are not only tasty; they’re also high in fiber and protein, so you can feel good about what you’re eating.
The edamame salad is a confetti-like dish filled with different colors and textures. The summer sweet corn and chopped red bell pepper add a nice crunch with subtle flavor. The marinade for the miso grilled chicken is super yummy and the depth of flavor is really impressive for just a few ingredients. Try it!
Miso Grilled Chicken and Edamame Salad
inspired by and adapted from Foodista
2 Tbsp. miso paste
1 Tbsp. fresh ginger, grated
2 tsp. red pepper flakes
2 cloves garlic, grated
2 Tbsp. dark sesame oil
1 lb. chicken breast
2 ears of sweet summer corn, kernels sliced off
1 tsp. dark sesame oil
1 cup shelled edamame
1/2 cup shredded carrots
1 small red bell pepper, small dice
1 Tbsp. chopped fresh cilantro
1 Tbsp. light mayonnaise
Juice of 1 lemon
2 tsp. grated ginger
2 tsp. black sesame seeds
salt and pepper, to taste
Add all of the marinade ingredients except the chicken into a medium sized bowl.
Whisk well to combine.
Add chicken and mix to coat all surfaces. It’s okay to use your hands here. Cover with plastic wrap and let marinade for an hour in the refrigerator.
Preheat oven to 450 degrees. Toss the corn kernels with the tsp. of sesame oil, wrap in foil, and roast for about 5 minutes.
Add the corn and other salad ingredients into a medium sized mixing bowl.
Mix well and let rest in the refrigerator.
I grilled the chicken breasts on a stove-top grill pan, but you could certainly use an outdoor grill if you have one.