Shredded Chicken Salad with Creamy Miso Dressing

Ingredients

• •4 slices bacon
• •1 piece ginger
• •1 tablespoon soy sauce
• •1 tablespoon tahini
• •1 tablespoon white miso
• •2 teaspoons fish sauce
• •¾ teaspoon toasted sesame oil
• •1 pinch sugar
• •4 tablespoons fresh lemon juice
• •1 large egg yolk
• •¾ cup vegetable oil
• •1 to taste kosher salt and pepper
• •1 small rotisserie chicken
• •1 head green leaf lettuce
• •2 whole scallions
• •2 tablespoons toasted sesame seeds

Cooking Instructions

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.

   8 min

2. 2.

   Cook ginger in a small saucepan of boiling water 1 minute. Drain ginger and rinse under cold water; set aside.

   1 min

3. 3.

   Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar, and 2 Tbsp. lemon juice in a small bowl until smooth.

   3 min

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.

   10 min

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.

   5 min

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.

   3 min

7. 7.

   Dressing can be made 1 day ahead. Cover and chill.