Shredded Chicken Salad With Creamy Miso Dressing

16 ingredients
7 steps

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)

Directions

  1. 1
    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.
  2. 2
    Cook ginger in a small saucepan of boiling water 1 minute. Drain ginger and rinse under cold water; set aside.
  3. 3
    Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar, and 2 Tbsp. lemon juice in a small bowl until smooth.
  4. 4
    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.
  5. 5
    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.
  6. 6
    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.
  7. 7
    Dressing can be made 1 day ahead. Cover and chill.

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