Shredded Chicken Salad With Creamy Miso Dressing

Name: Shredded Chicken Salad With Creamy Miso Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon; 1 (1 1/2-inch) piece ginger, peeled, cut into very thin matchsticks; 1 tablespoon soy sauce; 1 tablespoon tahini; 1 tablespoon white miso; 2 teaspoons fish sauce; 3/4 teaspoon toasted sesame oil; Pinch of sugar; 4 tablespoons fresh lemon juice, divided; 1 large egg yolk; 3/4 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 1/2-inch-thick ribbons; 2 scallions, thinly sliced; Toasted sesame seeds (for serving)

Servings: persons

4 slices bacon
1 (1 1/2-inch) piece ginger, peeled, cut into very thin matchsticks
1 tablespoon soy sauce
1 tablespoon tahini
1 tablespoon white miso
2 teaspoons fish sauce
3/4 teaspoon toasted sesame oil
Pinch of sugar
4 tablespoons fresh lemon juice, divided
1 large egg yolk
3/4 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 1/2-inch-thick ribbons
2 scallions, thinly sliced
Toasted sesame seeds (for serving)

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 1/2 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 1/4 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 1/2 cup dressing in a large bowl to coat. Add lettuce and another 1/2 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
Dressing can be made 1 day ahead. Cover and chill.

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 slices bacon, 1 (1 1/2-inch) piece ginger, peeled, cut into very thin matchsticks, 1 tablespoon soy sauce, 1 tablespoon tahini, and more.

Yes, Shredded Chicken Salad With Creamy Miso Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!