Chicken Salad With Lemon-Sesame Dressing

Name: Chicken Salad With Lemon-Sesame Dressing
Total time: 15 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 1 1/2 teaspoons toasted sesame oil, plus more for serving; 1 pound ground chicken or turkey; Kosher salt (such as Diamond Crystal); Freshly ground black pepper; 1/4 cup white or yellow miso; 1 large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice); 1 1/2 inches fresh ginger, peeled and chopped (about 2 tablespoons); 3 celery stalks, thinly sliced, leaves reserved; 1 cup basil leaves, large ones torn in half; 2 tablespoons black or white sesame seeds, or a combination (or furikake)

By Ali Slagle

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: Read comments

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.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

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)
1½inches 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

Opt out or contact us anytime. See our Privacy Policy.

Preparation

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.
Step 2
In a large bowl, stir together the miso, lemon zest and juice, ginger and 1½ teaspoons sesame oil.
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

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Rykiel3 years ago

Literally the easiest and most delicious recipe.

Tried it with…3 years ago

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

mary z3 years ago

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

july 20248 months ago

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.

Marcie9 months ago

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.

Neena M11 months ago

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.

Private comments are only visible to you.