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.

Ingredients

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.

Preparation

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.