Best Shredded Chicken Salad With Creamy Miso Dressing Recipes

SHREDDED CHICKEN SALAD WITH CREAMY MISO DRESSING

Shredded Chicken Salad with Creamy Miso Dressing image

Smoky bacon, crunchy shredded lettuce, and a zesty dressing-what's not to like?

Provided by Bryant Ng

Categories Bon Appétit Dinner Salad Chicken Bacon Ginger Sesame Sesame Oil Green Onion/Scallion Summer

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 slices bacon
1 (1 1/2-inch) piece ginger, peeled, cut into very thin matchsticks
1 tablespoon soy sauce
1 tablespoon tahini
1 tablespoon white miso
2 teaspoons fish sauce
3/4 teaspoon toasted sesame oil
Pinch of sugar
4 tablespoons fresh lemon juice, divided
1 large egg yolk
3/4 cup vegetable oil, divided
Kosher salt, freshly ground pepper
1 small rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 head of green leaf lettuce, cut crosswise into 1/2-inch-thick ribbons
2 scallions, thinly sliced
Toasted sesame seeds (for serving)

Steps:

Cook bacon in a dry medium skillet over medium heat, turning slices occasionally, until brown and crisp, 5-8 minutes. Transfer to paper towels; let cool.
Cook ginger in a small saucepan of boiling water 1 minute. Drain ginger and rinse under cold water; set aside.
Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar, and 2 Tbsp. lemon juice in a small bowl until smooth.
Whisk egg yolk and remaining 2 Tbsp. lemon juice in a medium bowl to combine. Very gradually stream in 1/2 cup vegetable oil (almost drop by drop), whisking constantly until mayonnaise is emulsified and thick. Still whisking constantly, gradually add soy sauce mixture, then remaining 1/4 cup oil. Thin dressing with a tablespoon or two of water if needed; you want it to be the consistency of heavy cream. Season with salt and pepper.
Toss chicken and 1/2 cup dressing in a large bowl to coat. Add lettuce and another 1/2 cup dressing and toss again; season with salt and pepper. Crumble bacon over.
Transfer salad to a serving bowl or platter and drizzle another tablespoon or so of dressing over salad (you may have some left over). Top with scallions, sesame seeds, and reserved ginger.
Do Ahead
Dressing can be made 1 day ahead. Cover and chill.

SESAME-MISO CHICKEN SALAD

Sesame-Miso Chicken Salad image

There's always room for another chicken salad recipe, especially if the assembly is quick. This one calls for a whole cooked chicken, which you can roast or boil gently several hours ahead or up to 2 days in advance. (Some may choose to buy a precooked rotisserie chicken, but it can sometimes be hard to find one that is seasoned or cooked properly. If you can find a good one, go for it.) The creamy miso dressing can also be used to dress a green salad, or to replace mayonnaise on a sandwich. It also makes a great dip for vegetables.

Provided by David Tanis

Categories dinner, lunch, weekday, poultry, salads and dressings, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons Asian sesame paste or tahini
4 tablespoons white (shiro) miso
3 tablespoons rice-wine vinegar
1 tablespoon mirin, sake or sherry
1 teaspoon grated ginger
1/2 teaspoon sugar
1/2 teaspoon grated lemon zest
1/2 teaspoon roasted sesame oil
1/4 cup vegetable oil
Salt and pepper
Small pinch of cayenne (optional)
1 (3-pound) chicken, cooked
2 heads small organic iceberg, Little Gems or romaine hearts
2 medium cucumbers, peeled and sliced 1/8-inch thick, lightly salted
3 tablespoons thinly sliced scallions or chives
1 teaspoon toasted sesame seeds, for garnish
1 teaspoon toasted black sesame seeds, for garnish

Steps:

Put sesame paste, miso, vinegar, mirin, ginger, sugar and lemon zest in a small mixing bowl. Whisk together until well combined. Whisk in sesame and vegetable oils. Check seasoning and adjust with salt, pepper and cayenne, if using. You should have about 2/3 cup dressing. If it seems too thick, thin with a tablespoon or 2 of water.
Remove skin from chicken and pull all the meat from the carcass. With fingers or a knife, shred all the chicken meat into 1-inch strips and put in a medium mixing bowl. (Refrigerate or freeze any remaining skin, fat, bones and cartilage for making broth.) You should have about 4 cups shredded chicken.
Separate the lettuce leaves and arrange on a large platter, leaving space for the chicken at the center, then scatter with cucumber slices.
Gently toss the shredded chicken with salt and pepper. Pour all but a few tablespoons of dressing over the chicken and gently toss to coat. Transfer dressed chicken to center of platter and nap with remaining dressing. Sprinkle scallions and sesame seeds on top and serve.

Nutrition Facts : @context http, Calories 529, UnsaturatedFat 26 grams, Carbohydrate 16 grams, Fat 37 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 1295 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN AND CABBAGE SALAD WITH MISO-SESAME VINAIGRETTE

Chicken and Cabbage Salad With Miso-Sesame Vinaigrette image

This simple salad calls for a specific set of ingredients, but it can also be considered a loose guideline. Thinly sliced leftover steak, shredded salmon or sliced dense tofu could easily take the place of the chicken - and that chicken can be left over from the night before, whether it's been poached, grilled, pan-seared or cooked on a rotisserie. Any crisp, crunchy lettuce will do. You could opt for shredded carrots and diced jicama instead of cucumber and radish, or add a handful of split cherry tomatoes and raw snap peas cut on a bias. As long as the basic balance of protein, dressing, greens, vegetables and herbs is maintained, the rest is up to you and your vegetable drawer.

Provided by J. Kenji López-Alt

Categories dinner, lunch, weeknight, poultry, salads and dressings, vegetables, main course

Time 10m

Yield 2 to 4 servings (about 2 quarts)

Number Of Ingredients 10

Ingredients

8 ounces cooked, shredded chicken (about 2 cups)
1/2 cup Miso-Sesame Vinaigrette, plus more as needed
2 small romaine hearts or 1 small head green or red cabbage, thinly shredded (about 6 cups)
1 small cucumber, peeled, halved lengthwise, seeds removed, then sliced on a sharp bias into 1/4-inch slivers
8 small radishes, thinly sliced
1 (2-inch) knob fresh ginger, peeled, cut into thin planks, then slivered into fine matchsticks
Handful fresh mint leaves, very roughly chopped
Handful fresh cilantro leaves, very roughly chopped
1 small red onion or a few scallions, thinly sliced
Kosher salt and freshly ground pepper

Steps:

In a large bowl, toss the chicken with 6 tablespoons miso-sesame vinaigrette. Add remaining ingredients to the bowl, reserving some of the herbs, ginger and onion for garnish. Add another 2 tablespoons vinaigrette and toss to combine. Taste, and adjust seasoning with more dressing, salt or pepper, as desired.
Transfer to a serving bowl, sprinkle with reserved herbs, ginger and onion, drizzle with a little more dressing, and serve immediately.