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
These days, when I use "morality" (or "immorality") in a sentence or conversation, I'm talking American politicians and global politics. Not organic lettuce. And 40+ of you found Carla's comment helpful? MY ADMONITIONS: 1.) Cook it and comment ON THE RECIPE; 2.) Don't cook it and don't post. I don't want to read YOUR admonitions. By the way, the recipe is delicious.
This sounds very good. But God I HATE when recipes include morality. Does the lettuce have to be organic? (But the cukes can be regular?) There was a time when NYT published "recipes for health" and every recipe specified low-fat ingredients. I think I even read some with egg-beaters. Now we know how dumb that was. For heaven's sake leave off the admonitions. I'll use organic when I want to, or not. Thanks.
“Organic” and “morality” have nothing to do with each other. Organic and health, yes.
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!
Scrumptious dressing. I added a clove of minced garlic and a little water added at the end goes a long way to melding the flavors.
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