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Miso-Ginger Chicken Salad

Miso-Ginger Chicken Salad

This crunchy salad skips the mayo in favor of a tangy, gingery miso-based dressing, with lots of texture from cucumbers and almonds.

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

For this super-simple, flavor-packed salad, we dressed the shredded meat from a rotisserie chicken with a tangy, gingery miso-based dressing. Sliced cucumber and a generous dose of herbs add freshness, and slivered almonds bring a pleasing crunch. One 3-pound rotisserie chicken will yield about 3 cups of shredded meat. The dressing can be made ahead and refrigerated up to 4 days.

Tip

Don’t use the dressing immediately after blending. Allowing it to stand for at least 30 minutes lets the flavors meld.

Ingredients
  • ⅓

    cup water

  • ⅓

    cup white miso

  • 1

    2-inch piece fresh ginger, peeled and thinly sliced

  • ⅔

    cup slivered almonds, toasted, divided

  • ⅓

    cup lime juice

  • 1

    teaspoon dijon mustard

  • 1

    teaspoon honey

  • Kosher salt and ground white pepper

  • ½

    cup grapeseed or other neutral oil

  • 3

    cups shredded cooked chicken (see note)

  • 6

    medium scallions, thinly sliced (½ cup)

  • ½

    cup loosely packed cilantro leaves, finely chopped

  • ½

    English cucumber, halved lengthwise, seeded and thinly sliced (1 cup)

Step 1

In a blender, combine the water, miso, ginger, ⅓ cup of the almonds, the lime juice, mustard, honey and ½ teaspoon white pepper.

Blend until smooth, about 1 minute. Add the oil and blend until the dressing is thick, about 1 minute. Transfer to a jar, cover and refrigerate for at least 30 minutes or up to 4 days.

Step 2

In a large bowl, combine the chicken, scallions, cilantro, cucumber and remaining ⅓ cup almonds. Add 1 cup of the dressing and toss to combine. Taste and season with salt and pepper. Serve with the remaining dressing on the side.

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