Miso, with its umami-packed savoriness, is begging for sweetness to balance it out. Honey is a long-time favorite complement to miso, and pairs beautifully on these grilled chicken skewers. Alongside a salad of fresh romaine, Anjou pear, and a lemongrass-basil vinaigrette, this healthy, tasty dish is about to become a long-time favorite of yours.
Combine miso paste, honey, and sesame oil in a small mixing bowl. Set aside. Core and cut pear into ¼” dice. Hold romaine head at root end and chop coarsely. Stem basil, stack leaves, roll into a long cylinder, and slice across the length to create very thin strips. Rinse chicken breasts and pat dry. On a separate cutting board, slice each chicken breast lengthwise into thirds, then halve each piece to create 24 long strips.
Make the Dressing
In a large mixing bowl, combine seasoned rice vinegar, lemongrass, 2 Tbsp. olive oil, and basil (reserve a pinch for garnish). Season with ¼ tsp. salt and a pinch of pepper. Refrigerate until ready to plate.
Assemble the Skewers
Thread two chicken pieces onto each skewer and set aside on a plate. Season both sides with 1 tsp. salt and a pinch of pepper.
Cook the Skewers
Heat outdoor grill or grill pan over medium heat. Coat grill pan with cooking spray. Working in batches if needed, add chicken skewers to hot grill and cook until well-charred and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side. Transfer to plate or baking sheet. Brush each cooked skewer with miso-honey mixture.
Toss the Salad
Place romaine and pear in bowl containing dressing. Toss to combine all ingredients.
Plate the Dish
Place a serving of salad on a plate. Add three skewers to each plate. Garnish with remaining basil.