- 2 boneless, skinless chicken breasts, split (4 chicken breast halves)
- 6 tablespoons lime juice, divided
- 6 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon fine sea salt, divided
- 1 clove garlic
- 6 tablespoons fresh cilantro leaves
- 2 teaspoons white miso paste
- 1/2 teaspoon agave nectar
- 1/3 cup dulse (seaweed)
- 1 head romaine lettuce, chopped
- 2 green onions, thinly sliced
- 1/2 daikon radish or 3 small radishes, thinly sliced
- 1 cup shelled edamame, frozen and thawed
- 2 small tomatoes, chopped
- 2 avocados, halved and sliced
- 6 tablespoons pumpkin seeds, toasted
- 3 ounces tortilla chips
- 1/2 teaspoon ground black pepper, divided
Preheat the broiler and transfer chicken to a broiler pan (or a rack set on top of a baking sheet). Place chicken 6 to 8 inches from heat source and broil until golden brown and no longer pink inside, 5 to 8 minutes per side. Allow chicken to cool to room temperature and slice on the diagonal into 1/3-inch-thick pieces.
Put remaining 4 tablespoons lime juice, garlic, cilantro, miso and agave nectar in a blender. Blend until ingredients are well combined. With blender running, gradually drizzle in remaining 4 tablespoons olive oil. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Toast dulse in a dry skillet over medium-high heat, turning occasionally, 3 to 4 minutes.
In a large mixing bowl, toss lettuce, green onions, radishes, edamame and dulse with enough vinaigrette to lightly coat. Place a generous handful of lettuce mixture on each plate and top with a mound of chopped tomatoes, a few avocado slices and chicken. Sprinkle each salad with pumpkin seeds. Drizzle with additional vinaigrette and serve with tortilla chips.
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