Ok. This is my new favorite weekly dish! A quick, flavor-packed chicken salad (hold the mayo) dressed up with a tangy, ginger miso dressing. Crunchy cucumber, a health dose of herbs, slivered almonds and 3 cups of shredded chicken, you can throw this dish together in under 30 min! I love it simply on its own but you could add this into a lettuce wrap, serve over a bed of brown rice, or put on toasted bread. Perfect for lunch! Perfect for dinner! This just goes beyond excellent!
This Miso-Ginger Chicken Salad recipe is adapted from Christopher Kimball’s cookbook, Milk Street: Tuesday Nights. I have never been disappointed from any dish I have tried from him! The recipes from this cookbook get your dinners on the table in under forty-five minutes or less from start to finish!
Miso-Ginger Chicken Salad
1/3 cup white miso (I buy a container of it in the specialty food aisle at my local Mariano’s)
2-inch piece fresh ginger, peeled and thinly sliced
2/3 cup slivered almonds, toasted, divided
1/3 cup lime juice
1 tsp Dijon mustard
1 tsp honey
Salt & pepper
1/2 cup grapeseed or other neutral oil
3 cups shredded cooked chicken (using a rotisserie chicken keeps this dish prep under thirty minutes. Otherwise I slow cook three chicken breasts in the crock-pot, then shred)
6 medium scallions, thinly sliced (1/2 cup)
1/2 cup lightly packed fresh cilantro, finely chopped
1/2 English cucumber, halved lengthwise, seeded and thinly sliced (1 cup)
In a blender: Combine 1/3 cup water, the miso, ginger, 1/3 cup almonds, the lime juice, mustard, honey and 1/2 tsp pepper. Blend until smooth, about 1 minute. Add the oil and blend until thick, about 1 minute. Allow dressing to stand for 30 minutes so the flavors meld. Transfer to a jar, cover and refrigerate for 30 minutes or up to 4 days.
In a large bowl: Combine the shredded chicken, scallions, cilantro, cucumber and remaining 1/3 cup almonds. Add 1 cup of the dressing and toss. Taste and season with salt and pepper. Serve with the remaining dressing on the side.
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