Equipment
Ingredients
Miso-Tahini Dressing
- 30 g white miso paste
- 30 g tahini
- 15 ml unseasoned rice vinegar
- 30 ml warm water
- 5 ml toasted sesame oil
- 5 g fresh ginger, finely grated
Salad Base
- 250 g cooked chicken breast, shredded
- 200 g romaine lettuce, chopped
- 100 g english cucumber, cut into half-moons
- 2 scallions, thinly sliced
- 5 g toasted sesame seeds, for garnish
Nutrition (per serving)
Method
In a small mixing bowl, combine the white miso paste, tahini, unseasoned rice vinegar, toasted sesame oil, and grated ginger.
Gradually whisk the warm water into the miso mixture until smooth and creamy. The dressing should be thick but easily pourable. If the tahini causes the mixture to seize, add an additional 5ml of warm water and continue whisking.
Wash and thoroughly dry the romaine lettuce on your cutting board. Chop the lettuce into bite-sized pieces and slice the cucumber into half-moons. Shred the cooked chicken breast into manageable strands.
In a large serving bowl, arrange the chopped romaine lettuce, sliced cucumber, and shredded chicken.
Drizzle the miso-tahini dressing over the salad ingredients. Toss gently to ensure all leaves and chicken pieces are evenly coated. Garnish with sliced scallions and toasted sesame seeds immediately before serving.
Chef's Notes
- For the best texture, ensure your salad greens are completely dry before dressing. Wet greens will repel the creamy emulsion and water down the rich flavors.
- Tahini varies wildly in thickness between brands. You may need to adjust the water content in the dressing by up to 15ml to achieve the perfect coating consistency.
- If cooking raw chicken breast specifically for this recipe, poach it gently to an internal temperature of 74 C (165 F) to ensure it remains tender, juicy, and easily shreddable.
Storage
Refrigerator: 2 days — Store dressing and salad components in separate airtight containers to prevent wilting.
