This tangy miso coating on the chicken makes for a delicious ingredient in this salad bowl. The Thai dressing provides the acidic flavor throughout the bowl.

Servings: 4
1 tsp. sesame oil
1 clove garlic minced
¼ cup low sodium soy sauce
2 tbsp. red miso paste
1 tbsp. fresh grated ginger

8 chicken tenders, boneless skinless
4 cups cooked brown rice
6 cups torn mixed lettuce greens
1 cup English cucumber, sliced thinly
1 ½ cups cherry tomatoes, halved
1 cup Thai Dressing (see salads for recipe)

Combine the first five ingredients and blend to mix well. Lightly brush the chicken tenders with the miso mixture. Place under a broiler or grill for a minute. Brush again and turn the chicken cooking for another 2 minutes until thoroughly cooked. Prepare four bowls by putting 1 ½ cups lettuce in half, one cup of rice in the other half and topped with cucumber, tomatoes and chicken. Top with the Thai Dressing.