Smoky bacon, crunchy shredded lettuce, and an addictively zesty dressing—what’s not to like? This recipe is from chef Bryant Ng Cassia in Santa Monica, CA.
Ingredients
4 servings
4
1
1
1
1
2
¾
4
1
¾
1
1
2
Preparation
Step 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.
Step 2
Cook ginger in a small saucepan of boiling water 1 minute. Drain ginger and rinse under cold water; set aside.
Step 3
Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar, and 2 Tbsp. lemon juice in a small bowl until smooth.
Step 4
Whisk egg yolk and remaining 2 Tbsp. lemon juice in a medium bowl to combine. Very gradually stream in ½ 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 ¼ 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.
Step 5
Toss chicken and ½ cup dressing in a large bowl to coat. Add lettuce and another ½ cup dressing and toss again; season with salt and pepper. Crumble bacon over.
Step 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.
Step 7
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
Nutrition Per Serving
How would you rate Shredded Chicken Salad With Creamy Miso Dressing?
Leave a Review
Reviews (6)
Back to TopThis was really good. Will definitely be making it again. I used red miso because that’s all I had and it was fine. Also substituted 5% fat Greek yogurt for the egg and oil. Seem to come out fine and was able to whisk it in a bowl versus pulling out the food processor. I added tons of fresh mint and cilantro to the greens and cucumbers. The dressing was pretty heavy. The first night we ate it, I dressed the chicken, then added the greens and added more dressing. It came out way too overdressed. So the second night, I only dressed the chicken and put it on top of the naked greens. That was a lot better. I also added a ton of toasted sesame seeds, the more the better. It was delicious.
E_doli
CT
4/11/2024
This was absolutely amazing. Didn’t use the ginger and used all the dressing. Phenomenal.
Anonymous
Oregon
12/21/2021
This was delicious! The dressing was amazing we had extra! I had breasts on the bone so I roasted them with the bacon on top so the chicken was extra juicy.
mmorici
Jersey City, NJ
7/27/2020
Quick question, is the egg yolk supposed to be raw or cooked?
Anonymous
los angeles
12/5/2018
I LOVED this recipe. So simple and the dressing was delicious! I got tired of whisking and eventually switched to the hand blender. Also added a couple more egg yolks because I don’t think mine were “large” enough. High recommend adding Napa cabbage as well! It added a really nice extra crunch.
Anonymous
Ontario, Canada
7/6/2018
Can I substitute the mayonnaise w/ some thing else bc I don't eat mayo? Would yogurt or buttermilk work?
Michelle_03
Nyc
11/12/2017