Chicken Salad with Miso Dressing

Name: Chicken Salad with Miso Dressing
Total time: 30 min
Yield: Serves 6 to 8 (4 cups)
Ingredients: 2 ears corn; 2 green onions, white and pale green parts only, sliced diagonally into 1- to 2-in. slivers; 3 leftover grilled chicken cutlets, coarsely shredded (about 2 cups); 1 avocado, diced; 1 tablespoon shiro (white) miso*; 1 to 1 1/2 tbsp. fresh juice from 1 large lemon; 1 teaspoon whole-grain mustard; 1 small shallot, minced (1 to 2 tbsp.); 3 tablespoons extra-virgin olive oil; Kosher salt and pepper

2 Ratings
2 Reviews

After cooking the chicken, J. Kenji López-Alt, author of The Food Lab: Better Home Cooking Through Sciene and the Serious Eats online column of the same name, throws corn on the still-hot grill to use in this unusual, delicious salad.

By J. Kenji Lopez-Alt

This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story

Recipe Summary test

total:

30 mins

Yield:

Serves 6 to 8 (4 cups)

Nutrition Info

Directions

Step 1
Cook corn: Either husk ears and grill until browned all over, or microwave in the husk 2 minutes.

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Step 2
Meanwhile, make dressing: Whisk miso, lemon juice, mustard, and shallot in a small bowl. Whisking constantly, drizzle in oil. Season dressing with salt and pepper.
Step 3
Put green onions in a small bowl and cover with cold water. Set aside 10 minutes to crisp and curl. Meanwhile, slice kernels from cob into a serving bowl.
Step 4
Drain green onions and add all but about 2 tbsp. to corn, along with chicken. Pour in dressing, toss to coat, and season with salt and pepper. Add avocado chunks and fold in gently to combine. Top with remaining green onion. Serve immediately.
Step 5
*Find mild shiro miso, a widely available Japanese seasoning paste of fermented soybeans and rice, in the refrigerated section by the produce.

Source

The Food Lab: Better Home Cooking Through Science (W.W. Norton & Company, 2015).

Nutrition Facts

Per Serving:

219 calories; calories from fat 51%; protein 20g; fat 12g; saturated fat 1.8g; carbohydrates 8.8g; fiber 2.4g; sodium 259mg; cholesterol 46mg.

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redcucina

01/22/2017

Made this in the middle of winter using a shredded breast from a roasted chicken and frozen corn rather than grilled chicken and corn, so lacked the grill flavor. But the dressing is wonderful and with some smokey grill flavor would add another dimension. We added some crunch with roasted pumpkin seeds, and would make that addition - or sunflower seeds - again. Would be a great dish to bring to a summer bbq.

crafty93

11/07/2016

This was so easy (I used cooked chicken breasts and frozen corn from Trader Joe's and so didn't have to actually cook anything) and it was very good. I think next time I'd serve it on a bed of lettuce to lighten it up some, but otherwise it was perfect!

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Chicken Salad with Miso Dressing

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Recipe Summary test

Ingredients

Directions

Source

Nutrition Facts

Reviews (2)

All Reviews for Chicken Salad with Miso Dressing

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Chicken Salad with Miso Dressing

Gallery

Recipe Summary test

Ingredients

Directions

Source

Nutrition Facts

Reviews (2)

All Reviews for Chicken Salad with Miso Dressing