Chicken Salad with Miso Dressing
A fun twist on Chinese chicken salad. Use leftover poached, roasted, or rotisserie chicken.
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
