Lemon Miso Chicken Salad
A crisp blend of cabbage, shredded kale, carrots, and tri-color quinoa topped with grilled chicken and toasted cashews. Served with a bright lemon miso dressing and finished with black sesame seeds for added crunch and savory flavor.
Nutritional facts
Protein
49g
Carbs
52g
Calories
690kcal
Fat
33g
Ingredients
Chicken Breast, Cabbage, Kale, Carrots, Tri-color Quinoa, Lemon Juice, Avocado Oil, Garlic, Sugar, Miso Paste, Cashews, Dijon Mustard, Canola and Olive Oil Blend, Kosher Salt, Black Sesame Seeds, Black Pepper
Contains cashews, soybeans, mustard, sesame seeds.
Reviews
4.2
Based on 50 reviews
Jeff · 05/14/26
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About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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