Miso-Ginger Chicken Salad

Ingredientes

⅓ cup white miso

2-inch piece fresh ginger, peeled and thinly sliced

⅔ cup slivered almonds, toasted, divided

⅓ cup lime juice

1 teaspoon Dijon mustard

1 teaspoon honey

Kosher salt and ground white pepper

½ cup grapeseed or other neutral oil

3 cups shredded cooked chicken (see note)

6 medium scallions, thinly sliced (½ cup)

½ cup lightly packed fresh cilantro, finely chopped

½ English cucumber, halved lengthwise, seeded and thinly sliced (1 cup)

Instruções

In a blender, combine ⅓ cup water, the 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 thick, about 1 minute. Transfer to a jar, cover and refrigerate for at least 30 minutes or up to 4 days.

In a large bowl, combine the chicken, scallions, cilantro, cucumber and remaining ⅓ 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.

Notas

For this quick, flavor-packed salad, we dressed the shredded meat from a rotisserie chicken with a tangy, gingery miso 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 four days.

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