This miso chicken salad with brown butter dressing is sooo delicious and is actually very easy to throw together. The chicken is coated in a rich, savoury-sweet miso brown butter, then layered over fresh greens with a bright, punchy dressing. It’s high in protein, full of flavour and perfect for an easy lunch or light dinner.
Looking for other chicken salads? You'll love my Chicken and Greens Chopped Salad or my Rotisserie Chicken Butter Bean Salad
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Why you'll love this Miso Chicken Salad with Brown Butter Dressing
1. It’s high protein without feeling heavy
The chicken keeps this satisfying and filling, but the fresh greens and light dressing stop it from feeling dense.
2. Big flavour with minimal effort
Brown butter and miso do most of the work here, giving you a deep, savoury flavour without needing loads of ingredients. Everything else is simple and fresh.
3. Great for meal prep or quick dinners
You can prep the chicken ahead of time and assemble when needed, or make it fresh in under 30 minutes. It holds up well in the fridge, making it ideal for busy days.
Hint: Don’t skip browning the butter
This is where most of the flavour comes from. Let it go just until nutty and golden, but don’t let it burn.
Substitutions
- Use chicken thigh instead of breast for a juicier result
- Replace honey with maple syrup
- Use tamari for a gluten-free option
Ingredients
Chicken breast – Lean, high-protein base that absorbs the miso butter beautifully.
Butter – Browning it adds a nutty depth that makes the dish feel more elevated.
White miso paste – Brings umami, saltiness and complexity to the marinade.
Honey – Balances the savoury flavours with a subtle sweetness.
Rice vinegar – Adds acidity to keep everything fresh and balanced.
Mixed greens – Light, fresh greens that soften slightly under the warm chicken.
Cucumber – Adds crunch and hydration.
Carrot – Brings sweetness and texture.
Spring onion – Sharpness and freshness.
Soy sauce / tamari – Deepens the savoury flavour in the dressing.
Sesame oil – Adds a rich, nutty finish.
Lime juice – Brightens everything and cuts through the richness.
Sesame seeds – Texture and a subtle nutty flavour.
Equipment
I love browning chicken in this stainless steel pan
Storage
Store leftovers in an airtight container in the fridge for up to 3–4 days. If possible, keep the dressing and chicken separate and add just before serving to keep the greens fresh.
FAQ
Can I make this ahead of time?
Yes, you can cook the chicken in advance and store it separately. Assemble just before serving for best texture.
Can I eat this cold?
Yes, it works really well as a cold salad, especially for meal prep.
Related
Looking for other recipes like this? Try these:
Miso Chicken Salad with Brown Butter Dressing
Ingredients
- 450 g chicken breast
- 40 g butter
- 2 tablespoon white miso paste
- 2 teaspoon honey
- 2 teaspoon rice vinegar
- Black pepper
- 150 g mixed lettuce
- 1 large cucumber finely sliced
- 2 spring onions thinly sliced
- 1 small carrot shaved or julienned
- 1 tablespoon toasted sesame seeds
Dressing
- 1½ tablespoon soy sauce or tamari
- 2 teaspoon rice vinegar
- 2 teaspoon sesame oil
- Juice of 1 lime
- remaining miso butter
Instructions
- Add the butter to a small saucepan over medium heat and cook slowly until the butter begins to brown, don't let it get too dark, stir occasionally, then remove from the heat. Stir through the miso, honey, rice vinegar and a good crack of black pepper and allow it to cool slightly.
- Slice the chicken breasts horizontally into thinner pieces, then toss with roughly two-thirds of the miso brown butter mixture, reserving the remaining portion for the dressing. Let the chicken marinate for 20–30 minutes.
- Heat a pan over medium/high heat and cook the chicken for 2–3 minutes on each side until just cooked through. Remove from the pan, rest for 5 minutes, then slice.
- Whisk the reserved miso brown butter with the soy sauce, rice vinegar, sesame oil and lime juice until combined and glossy.
- Add the greens, cucumber, spring onion and carrot to a large bowl and toss lightly. Top with the warm sliced chicken, drizzle over the dressing and finish with sesame seeds.
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