Salad Greens with Roasted Chicken, Hearts of Palm and Miso Dressing Recipe

Salad Greens with Roasted Chicken, Hearts of Palm and Miso-Ginger Dressing

Yield: 4 servings

Time: 20 minutes

This easily assembled salad recipe uses rotisserie chicken sparked up with miso-ginger dressing. Hearts of palm are a South American and Asian favorite. They resemble white asparagus, though their taste is more delicate.

Are hearts of palm sustainable? The answer is yes, if they are harvested only from multi-stemmed palms on farms created specifically to grow them. Palms with single stems die once they’re cut and the heart is removed whereas multi-stemmed palms regenerate every 2-3 years. Ecuador, Costa Rica, Bolivia and Brazil are the top producers.



  • 4 cups (120 g) salad greens
  • 4 roasted chicken breasts, sliced
  • 2 cups (300 g) cherry tomatoes, halved
  • 14 oz (400 g) glass or can of hearts of palm, cooled and sliced in rounds
  • 4 hard-boiled eggs, sliced (optional)

Miso Dressing, makes about 1.5 cups (350 ml)

  • 4 Tbsp white miso or to taste
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp rice wine or mirin
  • 2 tsp honey or to taste
  • 2 tsp soy sauce
  • 1 Tbsp ginger, finely minced
  • 1 large garlic clove, finely minced
  • 1 Tbsp sesame oil
  • 2 Tbsp fresh lime juice, or to taste
  • 4 Tbsp olive oil
  • salt and fresh pepper to taste, if needed
  • cold water to thin it up as needed


Start by making the miso-ginger dressing. Whisk miso paste with the rice vinegar and rice wine until smooth. Add honey, soy sauce, ginger, garlic, sesame oil, lime juice and olive oil. Whisk all well and set aside. If you make it in advance and refrigerate, the salad dressing will thicken up. Add cold water as needed and stir it well.

Assemble greens, chicken, cherry tomatoes and hearts of palm on individual plates and pour miso-ginger dressing over it.

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