Creamy Miso Chicken Salad
Go beyond the traditional chicken salad with this Asian-inspired recipe. A store-bought rotisserie chicken is the key to this quick and easy meal.
Creamy Miso Chicken Salad
Cook Time: 30 minutes | Servings: 4-6
Ingredients
1 small rotisserie chicken, skin removed, meat shredded (about 4 cups)
½ cup cilantro, chopped
¼ cup mint, chopped
2-3 Persian cucumbers, chopped
6 scallions, thinly sliced
⅔ cup slivered almonds, toasted
1 head of green leaf lettuce, cut crosswise into ½-inch-thick ribbons
Miso dressing
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon fresh ginger, grated
½ cup white miso
½ cup water
½ cup grapeseed oil
How to Make It
Combine ⅓ cup almonds, Dijon, honey, ginger, lime juice, miso, water and grapeseed oil in a blender. Blend until smooth and creamy. Transfer dressing to a lidded container and refrigerate for at least 30 minutes or up to 4 days.
To make the salad, combine ⅔ of the dressing with the shredded chicken, scallions, cilantro, mint, cucumbers and remaining almonds. Mix thoroughly. Serve chicken salad on a bed of chopped green leaf lettuce with reserved dressing on the side.