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THIS Miso Chicken Salad

Serves: 4

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  • Make the pickled onions by finely slicing the red onion. Bring the kombucha, vinegar and caster sugar to the boil and pour over the sliced onion.
  • Leave to rest for 1 hour and then store in a jar in the fridge until required.
  • Mix miso, 20ml sunflower oil, caster sugar, grated ginger, grated garlic, rice vinegar and 15ml water together to make a dressing.
  • In a large pot, heat 400ml sunflower oil to 180°C.
  • Carefully add the noodles to the hot oil and fry until crispy. Lift out and drain on kitchen paper.
  • Stir fry spring greens for 30 seconds in 10ml sunflower oil.
  • Arrange in bowl. Add THIS Isn’t chicken, sliced radishes and crispy noodles.
  • Top with miso dressing and finish with purple shiso and furikake seasoning.