Chicken Salad With Lemon-Sesame Dressing

Published June 1, 2022

Chicken Salad With Lemon-Sesame Dressing
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
15 minutes
Rating
4(573)
Comments
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This main-dish salad is inspired by chicken larb, which is a dance of contrasts: light but rich, with tender meat, crunchy vegetables and seasonings that span sour, sweet, spicy and savory. This recipe dresses lean-but-juicy ground chicken or turkey with sesame oil, fresh lemon, miso, ginger, basil and celery, but there are many ways to adapt it: You could sauté crumbled tofu or cubed salmon instead of the chicken; or add yuzu kosho, wasabi paste or fried garlic. It’s good on its own, or with roasted potatoes, grains, salad greens, soba noodles or wrapped in nori.

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Ingredients

Yield:4 servings
  • 1tablespoon plus 1½ teaspoons toasted sesame oil, plus more for serving
  • 1pound ground chicken or turkey
  • Kosher salt (such as Diamond Crystal)
  • Freshly ground black pepper
  • ¼cup white or yellow miso
  • 1large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
  • inches fresh ginger, peeled and chopped (about 2 tablespoons)
  • 3celery stalks, thinly sliced, leaves reserved
  • 1cup basil leaves, large ones torn in half
  • 2tablespoons black or white sesame seeds, or a combination (or furikake)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

284 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 24 grams protein; 735 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

  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.)

Ratings

4 out of 5
573 user ratings
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Comments

Literally the easiest and most delicious recipe.

Lightly sautéed broccoli with onions and garlic after the chicken came out to cool. Put over soba noodles — amazing!

Made this with fresh salmon chunks instead of ground chicken, it was delicious — will definitely make again.

Easy and delicious. I had some mint and cilantro that I added with the basil. Threw in half a bag of shredded cabbage and a leftover half cucumber and red pepper. It took 3 smallish lemons to make 1 T zest and 3 T juice but it was worth it. Served over baby greens along with some good rice crackers. Everyone was a fan, great weeknight meal.

I followed the recipe exactly, using ground chicken. It was so quick to make, and easy. I served it for lunch with red quinoa to a group of very discriminating eaters and they all loved it.

Incredible, like will make once again this week incredible. Made it with turkey (i think turkey is better here than chicken, more moist), added mint with the basil, used white miso from Trader Joe’s, and used both chopped ginger and a couple of frozen ginger cubes. 11/10.

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