Back to Recipe Menu

Chicken, bean & carrot salad with miso dressing


  • Gently poach the chicken breasts in hot stock until tender. Allow to cool a little and then shred, reserving the cooking stock.
  • To make the dressing, put the miso, mirin, sake, 1 cup of the chicken stock and the caster sugar in a heavy-bottomed pot and simmer until thick, continually whisking. Then add the rice wine vinegar and mustard. Whisk well and taste for seasoning.
  • Heat a little sesame oil in a pan and briefly saute the beans, carrots and chilli.
  • Toss the vegies and chicken with the dressing to taste and then sprinkle with a little more dressing.


  • 2 skinless chicken breast fillets
  • chicken stock
  • 2 tbsp sweet white miso
  • 2 tbsp brown miso
  • 2 tbsp mirin (Japanese rice wine)
  • 2 tbsp sake
  • 2 heaped tspn caster sugar
  • a splash of rice wine vinegar
  • 1 heaped tspn Japanese (or English) mustard
  • sesame oil
  • 10 green beans, shredded
  • 4 baby carrots, sliced
  • 1 small red chilli, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm