I was going to call this the “Ladies Who Lunch” salad but that seemed way too chichi for these parts.
Why the name? Because I don’t get to do lunch with friends nearly enough but a few weeks ago I had a lunch date with Catherine McCord (yes, the lady behind the wonderful Weelicious) and like the phenom femme she is, she just casually threw together a modern spin on the 80s Chinese Chicken Salad that caught my attention.
I loved it because it pretty much sums up Catherine — farmers market fresh, contemporary yet classic, and easy but elegant — which also happens to be the exact things I love in a good recipe.
This is a friends inspiring friends type of situation, know what I mean? Like when your friend is listening to some great music or drinking a great cocktail and then you benefit from (and borrow) their cache? That’s what’s happening here with this Chicken Salad with Creamy Mustard-Miso Dressing — she inspired it and I had to share it with you. Anyway, ever since I headed over to Catherine’s I’ve been recreating this on a very regular basis. It’s nothing really 100%, well except that it’s 100% that should you must make it, of course!
Healthy Chicken Salad with Shallots and Miso Dressing Recipe
- 1/3 cup neutral oil (like canola, grapeseed, or peanut oil)
- 4 medium shallots sliced paper thin (about 1 cup)
- 3 tablespoons white whole wheat flour
- 4 tablespoons whole milk plain yogurt or heavy cream
- 2 1/2 tablespoons honey
- 2 tablespoons Dijon Mustard
- 2 tablespoons white (aka yellow or mellow) miso
- 2 tablespoons seasoned rice wine vinegar
- 8 ounces baby spinach or baby tatsoi
- 3 cups shredded cooked chicken (about 1 pound)
- 4 medium radishes sliced paper thin
- 4 medium Persian cucumbers sliced paper thin
- 1 cup toasted sliced almonds
- To Make The Frizzled Shallots: Heat oil in a small saucepan over medium-high heat and line a plate with paper towels and set aside. Meanwhile, separate the shallot slices into rings and toss with the flour to coat. When the oil is heated, take about one quarter of the shallots, shake off excess flour and place in the oil. Cook until the shallots are golden brown, about 3 minutes, then remove with a slotted spoon and set aside on the towel lined plate. Repeat with remaining shallots.
- To Make The Miso Dressing: Meanwhile, mix the yogurt or cream, honey, mustard, miso, and vinegar in a small bowl until smooth. Dip a lettuce leaf into the dressing and adjust seasoning as desired -- add water if you'd like to thin it out.
- To Serve The Salad: Combine greens, radishes, cucumber, and chicken in a serving bowl and top with about 2/3 of the almonds and shallots. Serve, passing dressing and additional dressing on the side.