Shredded Chicken Salad with Creamy Miso Dressing

Ingredients for Shredded Chicken Salad with Creamy Miso Dressing

• 4 slices bacon

• 1 (1 1/2-inch) piece ginger, peeled, cut into very thin matchsticks

• 1 matsked sojasås

• 1 matsked tahini

• 1 matsked vit miso

• 2 teaspoons fish sauce

• 3/4 teaspoons toasted sesame oil

• En nypa socker

• 60ml fresh lemon juice, divided

• 1 stor äggula

• 180 ml vegetabilisk olja, uppdelad

• Koshersalt, nymalen peppar

• 1 small rotisserie chicken, skin removed, meat shredded (about 4 cups)

• 1 head of green leaf lettuce, cut crosswise into 1/2-inch-thick ribbons

• 2 salladslökar, tunt skivade

• Toasted sesame seeds (for serving)

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.

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

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

Whisk egg yolk and remaining 2 tablespoons lemon juice in a medium bowl to combine. Very gradually stream in 120ml vegetable oil (almost drop by drop), whisking constantly until mayonnaise is emulsified and thick. Still whisking constantly, gradually add soy sauce mixture, then remaining 60ml oil. Thin dressing with a tablespoon or two of water if needed; you want it to be the consistency of double cream. Season with salt and pepper.

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.

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 spring onions, sesame seeds, and reserved ginger.

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

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