Chicken Salad With Lemon-Sesame Dressing

Preparation

1. Step 1

   In a large (12-inch) skillet, heat 1 tablespoon sesame oil over medium-low. Add the chicken, ½ teaspoon salt and ½ teaspoon pepper, and cook, breaking up into small pieces, until opaque and just cooked through, 3 to 6 minutes. (You’re not looking to brown the meat here, which would risk drying it out.) Remove from heat to cool.

2. Step 2

   In a large bowl, stir together the miso, lemon zest and juice, ginger and 1½ teaspoons sesame oil.

3. Step 3

   When the chicken is no longer hot (warm or cool both work), use a slotted spoon to add it to the bowl with the dressing, leaving any chicken juices behind. Stir to combine. Add the sliced celery, celery leaves, basil and sesame seeds; stir to combine. Taste, and if it needs more spice, add black pepper; if it’s bland, add salt; if it’s dry, add sesame oil. Eat warm or at room temperature. (Leftovers will keep for up to 2 days in an airtight container in the refrigerator.)