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Miso chicken with edamame salsa

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This 5-ingredient Japanese-inspired dinner is served with edamame salsa - delicious!

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes, + 5 mins resting time
Miso chicken with edamame salsa


  • 2 x 600g pkts Coles RSPCA Approved Australian Chicken Drumstick Fillets
  • 1/2 cup (125ml) miso and sesame vinaigrette
  • 270g frozen edamame or broad beans, thawed, peeled
  • 2 avocados, stoned, peeled, finely chopped
  • 1 red onion, finely chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat a chargrill on high. Brush the chicken with 2 tbs of the vinaigrette. Cook the chicken, in batches, for 4 mins each side or until browned and cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Season.
  2. Step 2

    Cook the edamame or broad beans in a saucepan of boiling water for 1 min. Refresh under cold water. Drain well. Combine the edamame or broad beans, avocado and onion in a bowl. Season.
  3. Step 3

    Arrange the chicken on a platter. Top with the edamame salsa. Drizzle with remaining vinaigrette to serve.