Not Your Childhood Chicken Salad
Paired with a miso dressing, this take on the classic is a far cry from those cafeteria versions, plopped on plates with an ice cream scoop.
'The term “chicken salad” conjures for most people the versions they grew up with: the mayonnaise-y interpretations with the chopped celery, or the cafeteria style plopped on a plate with an ice cream scoop, or any number of serviceable, reliable but ultimately dull renditions. Don’t get me wrong: No doubt hundreds of other fabulous chicken salads exist. But when I asked some friends the other day, they described bland chicken salad sandwiches.
So I began to think of this refreshing summery dish of chicken with miso dressing more as a delightful cold lunch or supper, and less as a chicken salad per se, despite the cucumbers and lettuce leaves in evidence.
You need to start with cooked cold chicken. I prefer to roast or very gently boil a whole one (several hours ahead or up to a day or two in advance). Some may choose to buy a rotisserie chicken, but I haven’t had much luck finding one of those that is seasoned or cooked properly. You could also poach or grill chicken breasts, taking care not to overcook them.
I like miso dressing, especially its nutty, nuanced flavor and creamy texture. Sometimes, I make it thick and spoonable, and other times thin enough to drizzle. Miso dressing can be used with a green salad, or as a replacement for mayonnaise on a sandwich. Depending on its thickness, it also makes a great dip for vegetables.
Miso, that fermented marvel, is usually made from soybeans, but some kinds are made from barley, wheat or even brown rice. For dressings, I usually prefer the milder white miso (shiro), but yellow (shinshu) or red (aka) are other choices to play with.
From your pantry, you’ll also need rice wine vinegar, mirin or sake and toasted sesame oil. If you don’t have Asian sesame paste, use Middle Eastern tahini.'>>>
https://www.nytimes.com/2018/07/27/dining/chicken-salad-recipe.html?
Sesame-Miso Chicken Salad
https://cooking.nytimes.com/recipes/1019437-sesame-miso-chicken-salad
