Serves 4

Ingredients

For the salad:

• 2 cooked chicken breasts (about 120g), shredded

• 4 small handfuls of red grapes, halved

• 4 handfuls shredded white cabbage

• 2 heads of chicory or endive

• 4 small celery sticks, thinly sliced

• 3 tbsps pumpkin seeds

• Handful of parsley or chervil

For the dressing:

• 1 tbsp white miso

• 1 tbsp Dijon mustard

• Juice of a whole lemon

• 3 tbsps olive oil

• 1 tbsp water or more if needed for consistency

• Black pepper

 

Method

1. Whisk dressing: Mix the miso, mustard, lemon, olive oil, water, and pepper until smooth.

2. Assemble: In a bowl, layer cabbage, chicory, celery, grapes, and parsley. Add the shredded chicken and toss it with the dressing.

3. Top with: Pumpkin seeds and a few more fresh herbs.

This is perfect post-travel or post-wine. The combination of bitter leaves, grapes, and miso helps gently stimulate the liver and support gut health, while keeping you grounded and full from the protein. You can swap in fennel or radish if you’re out of chicory.