#3 - Japanese Chicken Salad

Oh, the radishes are popping up in our garden already. It is truly wonderful to experience the bounty of one's garden. I had no idea. So I made a salad for our lunches. Yum.

Miso Salad Dressing
1 fl. oz. rice vinegar
2 tsp. yellow miso
1 med clove garlic, minced
1 tsp. sugar
1/3-1/2 tsp. ginger, grated (depending on how spicy you like it)
1.5 fl. oz. canola or olive oil

1) Mix together the vinegar and miso. The miso tends to stick together and clump. Whisking helps to smooth the mixture.
2) Add garlic, sugar, and ginger. Incorporate.
3) Slowly drizzle in oil while whisking to emulsify (or you can put everything in a jar and shake it...that's often fun for the kids).

Toss with salad greens and chicken (I used meat from the other leg and thigh for our two salads). I packaged Dan's for travel.

Remember, save the bones. We have one chicken breast left for Cinco de Mayo. Ole!