Chilled Roast Chicken Chopped Salad + Creamy Miso Dressing

Return to This Week’s Menu

Chilled Roast Chicken Chopped Salad + Creamy Miso Dressing

Serves 4  | Prep Time: 15 minutes | Cook Time: none – 40 minutes

This creamy miso dressing will be your next best friend. Use it for the salad, use it as a sauce for a beautiful steak or nice fatty fish.


For the salad

  • 1 rotisserie chicken, store bought or cooked at home, shredded (see chef says)
  • 1 head romaine, roughly chopped
  • 1 small head napa cabbage, halved and sliced 1/4-inch thick
  • 2 small cucumbers, peeled, halved lengthwise, sliced on a 1/4-inch bias
  • 1 watermelon radish, quartered and thinly sliced (use a mandolin)
  • 1/2 bunch cilantro, picked

For the creamy miso dressing

  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon tahini
  • 1 tablespoon white miso
  • 2 teaspoons fish sauce
  • ¾ teaspoon toasted sesame oil
  • 1/2 teaspoon maple syrup or coconut sugar
  • 2 tablespoons fresh lemon juice
  • 1 cup avocado mayo (I like the version from Primal Kitchen)

2 tablespoons toasted sesame seeds

Chef Tips

No need to follow the exact vegetables in the salad mix. Try a variety that’s freshest in your local area.


Step 1 (for the creamy miso dressing)

Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar, lemon juice and mayo in a medium bowl until smooth. It should be the consistency of heavy creamy. If too thick add a tablespoon of water to get to consistency. Reserve any leftover dressing for up to a week in the fridge.

Step 2 (for the salad)

Toss chicken and and few tablespoons of dressing in a large bowl to coat. Add in the vegetables (reserve the cilantro and sesame seeds) another spoon of dressing and toss to coast. Season with salt and pepper. Place in a nice serving platter and sprinkle with the cilantro and sesame seeds.