Shredded Chicken Salad With Creamy Miso Dressing
Servings
4
This does require a little cooking but you can cook the bacon and chicken on the bbq.
Ingredients
4 slices bacon
1- 1½-inch piece ginger, peeled, cut into very thin matchsticks
1 tablespoon soy sauce
1 tablespoon white miso
2 teaspoons fish sauce
¾ teaspoon toasted sesame oil
Pinch of sugar
4 tablespoons fresh lemon juice, divided
1large egg yolk
¾ cup vegetable oil, divided
1 Large Chicken Breast
Kosher salt, freshly ground pepper
green leaf lettuce, cut crosswise into ½-inch-thick ribbons
2 scallions, thinly sliced
Toasted sesame seeds (for serving)
Directions
Cook bacon and Chicken
Shread Chicken
Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar, and 2 Tbsp. lemon juice in a small bowl until smooth.
Whisk egg yolk and remaining 2 Tbsp. lemon juice in a medium bowl to combine. Very gradually stream in ½ cup vegetable oil (almost drop by drop), whisking constantly until mayonnaise is emulsified and thick. Still whisking constantly, gradually add soy sauce mixture, then remaining ¼ cup oil. Thin dressing with a tablespoon or two of water if needed. Season with Salt and Pepper
Toss chicken and ½ cup dressing in a large bowl to coat. Add lettuce and another ½ cup dressing and toss again; season with salt and pepper. Crumble bacon over.
Transfer salad to a serving bowl or platter and drizzle another tablespoon or so of dressing over salad (you may have some left over). Top with scallions, sesame seeds, and reserved ginger
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