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Miso-Ginger Chicken Salad

Miso-Ginger Chicken Salad

4 Servings

30 minutes

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For this super-simple, flavor-packed salad, we dressed the shredded meat from a rotisserie chicken with a tangy, gingery miso-based dressing. Sliced cucumber and a generous dose of herbs add freshness, and slivered almonds bring a pleasing crunch. One 3-pound rotisserie chicken will yield about 3 cups of shredded meat. The dressing can be made ahead and refrigerated up to 4 days.

4

Servings

Tip

Don’t use the dressing immediately after blending. Allowing it to stand for at least 30 minutes lets the flavors meld.

30 minutes

Ingredients

Directions

  1. 01
    In a blender, combine the water, miso, ginger, ⅓ cup of the almonds, the lime juice, mustard, honey and ½ teaspoon white pepper. Blend until smooth, about 1 minute. Add the oil and blend until the dressing is thick, about 1 minute. Transfer to a jar, cover and refrigerate for at least 30 minutes or up to 4 days.

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Reviews
Gina E.
November 12, 2022
Very flavorful
A change from boring chicken salad
Kelly G.
August 17, 2022
Delicious alternative to mayo based chicken salad!
I loved this recipe because it doesn't use mayo which I'm not fond of. I had to sub a few items due to (lack of) availability, but it still came out delicious. I had to use brown rice miso instead of white miso, brown sugar instead of honey, and celery instead of cucumber, but YUM! I used a rotisserie chicken from a local organic farm. Also, I don't have a blender but my hand-held immersion blender worked just fine.
Tyler B.
June 27, 2022
great for lunches
This was a crunchy, flavorful lunchtime treat. Perfect for a wrap. Cold and refreshing.
Sarah R.

one of our family's absolute favorites. I wouldn't change a thing about this recipe. Goes well with salt and vinegar chips :)

Kristine M.

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Leslie H.

I love this recipe and make it often! I use shredded red cabbage instead of scallions and use Persian cucumbers sliced thin.

Wanda P.

At the moment I don't have a blender, would it work if I used a food processor for the dressing?

Lynn C.

Hi Wanda -

This *should* work in a food processor too. If, for some reason, it doesn't come together after you add the oil, just transfer it to a bowl and whisk until it's thick and blended.

Best,
The Milk Street Team

Mary P.

I added some chopped crystallized ginger for a pop of sweetness in addition to the grated fresh ginger. I love ginger.

Mel S.

Love this recipe as is, but sometimes I replace half the white miso with some red chili-paste miso for some heat. I also often make my own shredded chicken out of chicken breasts instead of buying a rotisserie chicken.