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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.




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

30 minutes



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Rosie K.
April 18, 2024
Very tasty
I added Quinoa and tomatoes and used chayote instead of cucumber. Next time will try with thinly sliced cabbage to make low carb.
Faith F.
October 3, 2023
Old to Bold Chicken Salad
Delicious dressing to serve with this chicken salad. I did add a chopped yellow pepper and served with jasmine rice. Both my husband and I loved it.
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.

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.