Shredded Chicken Salad With Creamy Miso Dressing
Serving size: 4 servings
Already have Recipe Keeper?
Ingredients
- 4 slices bacon
- 1 1½-inch piece ginger, peeled, cut into very thin matchsticks
- 1 tablespoon soy sauce
- 1 tablespoon tahini
- 1 tablespoon white miso
- 2 teaspoons fish sauce
- ¾ teaspoon toasted sesame oil
- Pinch of sugar
- 4 tablespoons fresh lemon juice, divided
- 1 large egg yolk
- ¾ cup vegetable oil, divided
- Kosher salt, freshly ground pepper
- 1 small rotisserie chicken, skin removed, meat shredded (about 4 cups)
- 1 head of green leaf lettuce, cut crosswise into ½-inch-thick ribbons
- 2 scallions, thinly sliced
- Toasted sesame seeds (for serving)
Directions
- 1. Cook bacon in a dry medium skillet over medium heat, turning slices occasionally, until brown and crisp, 5–8 minutes. Transfer to paper towels; let cool.
- 2. Cook ginger in a small saucepan of boiling water 1 minute. Drain ginger and rinse under cold water; set aside.
- 3. Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar, and 2 Tbsp. lemon juice in a small bowl until smooth.
- 4. Whisk egg yolk and remaining 2 Tbsp. lemon juice in a medium bowl to combine. Very gradually stream in ½ cup vegetable oil (almost drop by drop), whisking constantly until mayonnaise is emulsified and thick. Still whisking constantly, gradually add soy sauce mixture, then remaining ¼ cup oil. Thin dressing with a tablespoon or two of water if needed; you want it to be the consistency of heavy cream. Season with salt and pepper.
- 5. Toss chicken and ½ cup dressing in a large bowl to coat. Add lettuce and another ½ cup dressing and toss again; season with salt and pepper. Crumble bacon over.
- 6. Transfer salad to a serving bowl or platter and drizzle another tablespoon or so of dressing over salad (you may have some left over). Top with scallions, sesame seeds, and reserved ginger.
- 7. Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
