Name: Chicken Salad with Miso Dressing
Yield: Serves 1

goop

A fun twist on Chinese chicken salad. Use leftover poached, roasted, or rotisserie chicken.

Serves 1

for the dressing:

2 tablespoon white miso

2 tablespoons + 2 teaspoons lime juice

2 tablespoons maple syrup

2 teaspoons soy sauce

½ teaspoon garlic, very finely minced

½ teaspoon ginger, very finely minced

1 teaspoon toasted sesame oil

3 tablespoons olive oil

black pepper and salt, to taste

for the salad:

1 small bok choy, cleaned and thinly sliced

¾ cup romaine, finely chopped

¼ large cucumber, cut in half lengthwise, seeds removed, and cut into ¼-inch half moons

1 small carrot, peeled and grated

1 scallion, thinly sliced

½ small zucchini cut in half lengthwise, seeds removed, and cut into ¼-inch half moons

¼ cup whole cilantro leaves

½ cup shredded cooked chicken

1. To make the dressing, whisk together first 7 ingredients. Slowly drizzle in the olive oil, whisking to emulsify. Season with ground black pepper and salt, if desired.

2. Combine all salad ingredients in a large bowl and toss with dressing to taste.

Originally featured in Easy Miso Chicken Salad