Dairy-Free This flavorful fusion salad combines Asian ingredients such as miso, edamame, daikon radish and dulse seaweed with Southwestern flair in the form of lime, avocadoes, pumpkin seeds and tortillas. Serves 6 · 2 boneless, skinless chicken breasts, split (4 chicken breast halves) · 6 tablespoons freshly squeezed lime juice, divided · 6 tablespoons olive oil, divided · Sea salt and freshly ground black pepper · 1 clove garlic · 6 tablespoons cilantro leaves · 2 teaspoons white miso · 1/2 to 1 teaspoon agave nectar, to taste · 1/3 cup dulse (seaweed) · 1 head romaine lettuce, chopped · 2 green onions, thinly sliced · 1/2 daikon radish or 3 small radishes, thinly sliced · 1 cup shelled edamame, frozen and thawed · 2 small tomatoes, seeded and chopped · 2 avocados, halved and sliced · 6 tablespoons pumpkin seeds, toasted · 3 ounces tortilla chips
Pat chicken breast halves dry and place in a non-reactive dish with 2 tablespoons lime juice, 2 tablespoons olive oil, salt and pepper. Toss to coat and marinate for 30 minutes to one hour. Preheat broiler and transfer chicken to a broiler pan (or a rack set on top of a baking sheet). Place chicken 6 to 8 inches from heat source and broil until golden brown and no longer pink inside, 5 to 8 minutes per side. Allow chicken to cool to room temperature and slice on the diagonal into 1/3-inch-thick pieces. Put remaining 4 tablespoons lime juice, garlic, cilantro, miso and agave nectar in a blender. Blend until ingredients are well combined. With blender running, gradually drizzle in remaining 4 tablespoons olive oil. Season with salt and pepper, to taste. Toast dulse in a dry skillet over medium-high heat, turning occasionally, 3 to 4 minutes. In a large mixing bowl, toss lettuce, green onions, radishes, edamame and dulse with enough vinaigrette to lightly coat. Place a generous handful of lettuce mixture on each plate and top with a mound of chopped tomatoes, a few avocado slices and chicken. Sprinkle each salad with pumpkin seeds. Drizzle with additional vinaigrette and serve with tortilla chips. Nutrition Info Per serving (About 9.5oz/266g-wt.): 350 calories (240 from fat), 27g total fat, 4g saturated fat, 16g protein, 15g total carbohydrate (6g dietary fiber, 3g sugar), 25mg cholesterol, 310mg sodium Recipes from www.wholefoodsmarket.com/recipes