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Miso-Ginger Chicken Salad
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.
cup white miso
01In 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.
At the moment I don't have a blender, would it work if I used a food processor for the dressing?
one of our family's absolute favorites. I wouldn't change a thing about this recipe. Goes well with salt and vinegar chips :)