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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.
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
-
⅓
cup water
-
⅓
cup white miso
Directions
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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.
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November 12, 2022
Very flavorful
A change from boring chicken salad
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.
June 27, 2022
great for lunches
This was a crunchy, flavorful lunchtime treat. Perfect for a wrap. Cold and refreshing.
At the moment I don't have a blender, would it work if I used a food processor for the dressing?
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one of our family's absolute favorites. I wouldn't change a thing about this recipe. Goes well with salt and vinegar chips :)