Miso Chicken with Asian Salad

This tender, juicy chicken is marinated in miso, soy, ginger and garlic, then sauteed and baked. Serve with a green and mandarin orange salad.

Ingredients:

• 1/2 cup light miso paste
• 2 Tablespoons soy sauce
• 2 teaspoons fresh ginger, finely minced
• 2 cloves garlic, finely minced
• 2 green onions, finely minced
• 8 chicken thighs, boneless and skinless
• Salt and pepper
• 2 Tablespoons peanut oil
• Orange slices, for garnish
• Asian Salad:
• 1 teaspoon ginger, freshly minced
• 1 teaspoon garlic, minced
• 2 teaspoons cilantro leaves, minced
• 3 Tablespoons rice wine vinegar
• 1/2 cup olive oil
• 1 Tablespoon toasted sesame oil
• Salt and pepper
• 10 ounces spring mix greens
• 1/2 cup canned mandarin oranges
• 1/2 cup toasted slivered almonds

Directions:

Add miso, soy sauce, ginger, garlic, and green onions to a nonreactive baking dish large enough to hold all the chicken and mix well. Season chicken thighs with salt and pepper and add to marinade. Turn to coat and marinate for 30 minutes. Remove chicken from marinade. Heat peanut oil in a large skillet over medium-high heat. Sear chicken on both sides, about 3 minutes per side. Transfer chicken to a baking sheet and bake for 15-20 minutes, or until chicken is cooked through. To serve, slice each thigh, diagonally, into 3 pieces. Spread out Asian Salad across a large serving platter and top with sliced chicken thighs. Garnish with orange slices. Asian Salad: To make the vinaigrette, combine ginger, garlic, cilantro, and vinegar in small mixing bowl and mix well. Slowly drizzle in olive oil and sesame oil, constantly stirring. Season to taste with salt and pepper. To make the salad, in a large mixing bowl add greens, mandarin oranges, and almonds. Add vinaigrette and toss until well combined.

Number of Servings: 4