Miso Sesame Chicken Bowls

• portions: 6
• temps total: 20 min

Ingrédients

Sesame Miso Dressing

2 tablespoons white miso paste

2 tablespoons toasted sesame oil

1 tablespoon fresh grated/chopped ginger

2 tablespoons rice vinegar

1/4 cup ponzu sauce

2 tablespoons lemon or lime juice, I like to use both

2 tablespoons toasted sesame seeds

salt and chili flakes

BOWL

4-6 cups baby arugula

2 cups shredded cabbage

4 Persian cucumbers

2 cups cherry tomatoes

2 cups shredded rotisserie chicken

2-3 cups cooked white rice

1/2 cup chopped fresh cilantro/basil

1-2 avocados, sliced

wonton chips, for serving

Instructions

1. To make the dressing, combine all ingredients except the sesame seeds, blend until smooth. Add the sesame seeds. Season with salt and chili flakes.

2. To assemble, divide the arugula, cabbage, cucumbers, and tomatoes between bowls. Toss with miso dressing. Add rice, chicken, avocado, and cilantro/basil.

3. Serve with a lot of additional dressing on top.

For wonton chips, heat olice oil in a skillet and place wonton wraps or egg roll wraps and let cook for 1-2 minutes, until deeply golden and crisp. Drain on paper towels, then sprinkle with flaky salt and toasted seasame seeds.

Notes

equal parts soy sauce and lemon juice can sub ponzu sauce

https://www.halfbakedharvest.com/miso-sesame-chicken-bowls/