Sesame-Miso Chicken Salad
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons Asian sesame paste or tahini
- 4tablespoons white (shiro) miso
- 3tablespoons rice-wine vinegar
- 1tablespoon mirin, sake or sherry
- 1teaspoon grated ginger
- ½teaspoon sugar
- ½teaspoon grated lemon zest
- ½teaspoon roasted sesame oil
- ¼cup vegetable oil
- Salt and pepper
- Small pinch of cayenne (optional)
- 1(3-pound) chicken, cooked
- 2heads small organic iceberg, Little Gems or romaine hearts
- 2medium cucumbers, peeled and sliced ⅛-inch thick, lightly salted
- 3tablespoons thinly sliced scallions or chives
- 1teaspoon toasted sesame seeds, for garnish
- 1teaspoon toasted black sesame seeds, for garnish
Nutritional analysis per serving (6 servings)
534 calories; 38 grams fat; 8 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 9 grams polyunsaturated fat; 16 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 35 grams protein; 1297 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put sesame paste, miso, vinegar, mirin, ginger, sugar and lemon zest in a small mixing bowl. Whisk together until well combined. Whisk in sesame and vegetable oils. Check seasoning and adjust with salt, pepper and cayenne, if using. You should have about ⅔ cup dressing. If it seems too thick, thin with a tablespoon or 2 of water.
- Step 2
Remove skin from chicken and pull all the meat from the carcass. With fingers or a knife, shred all the chicken meat into 1-inch strips and put in a medium mixing bowl. (Refrigerate or freeze any remaining skin, fat, bones and cartilage for making broth.) You should have about 4 cups shredded chicken.
- Step 3
Separate the lettuce leaves and arrange on a large platter, leaving space for the chicken at the center, then scatter with cucumber slices.
- Step 4
Gently toss the shredded chicken with salt and pepper. Pour all but a few tablespoons of dressing over the chicken and gently toss to coat. Transfer dressed chicken to center of platter and nap with remaining dressing. Sprinkle scallions and sesame seeds on top and serve.
Private Notes
Comments
Since I don't eat meat, a good vegan alternative is to replace the chicken with white beans - Cannellini or similar.
The chicken recipe sounds great except for the big slabs of cucumber. If you really can't live without cucumber, then at least trim it into matchsticks. I would prefer jicama, apple, almonds, or so many other things to add a crisp feature.
I will use rotisserie chicken for this. Costco makes a nice one, but they are huge and sometimes a bit salty. Believe it or not, we both love Walmart's version. It's $4.99 and perfectly seasoned. For shredding, or any other prep that you do with hands, I use 2 forks for the chicken and for other recipes I wear prep gloves. This saves stuff from getting under my nails and saves my hands from spices, etc. Also, Bibb or romaine, never iceberg (tasteless!).
Replace vegetable oil with olive oil and lemon juice! And I put the cucumbers and some red onion right in - so good!
Added soy sauce garlic = umami boost
I only added 3 tbs of miso (found it too salty otherwise) and added more scallion toasted almonds on top for texture. Also drizzled a little momofuku chili crisp oil on top. Perfect little kitchen sink recipe if you have the Asian grocery staples on hand!