Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
1/4 cup hijiki seaweed, hydrated, drained and rough chopped
1 tablespoon Thai chili pepper, deseeded and minced
1 tablespoon sesame seeds, toasted
4 cups bok choy, trimmed
1 cup red bell pepper, deseeded and julienne cut
1 tablespoon fresh gingerroot, fine julienne cut
Preheat outdoor grill, indoor grill or griddle to 350°F. Season chicken breast with 1 tablespoon of oil and 1 pinch of salt and pepper.
Prepare Miso-Scallion Dressing by combining vinegar, vegetable stock, sesame oil, scallions, Miso paste, soy sauce, and sugar in a large mixing bowl.
In a separate bowl, prepare the Bean Salad by combining edamame, navy beans, garbanzo beans, cilantro, mint, seaweed, Thai chili pepper, and sesame seeds. Slowly drizzle dressing into bean salad, gently incorporating to moisten the salad to taste.
Grill the seasoned chicken on both sides until fully cooked at 170°F. Allow to rest for two minutes, and then slice into strips.
In a sauté pan, add remaining olive oil and ginger sauté for 2 minutes. Add bok choy and red bell pepper until wilted and tender, approximately 1-2 minutes.
For a Single Serving: Start with plating one cup cooked bok choy sauté, add bean salad over wilted greens and lay chicken over beans. If desired, garnish with fresh cilantro sprigs.