Chicken Salad with Miso Dressing
After cooking the chicken, J. Kenji López-Alt, author of The Food Lab: Better Home Cooking Through Sciene and the Serious Eats online column of the same name, throws corn on the still-hot grill to use in this unusual, delicious salad.
- Servings: 6
Source: Sunset Magazine
Ingredients
- SALAD
- ears corn
- green onions, white and pale green parts only, sliced diagonally into 1- to 2-in
- leftover grilled chicken cutlets, coarsely shredded
- avocado, diced
- DRESSING
- tablespoon shiro miso*
- to 1 1/2 tbsp. fresh juice from 1 large lemon
- teaspoon whole-grain mustard
- small shallot, minced
- tablespoons extra-virgin olive oil
- Kosher salt and pepper