Healthy Chicken Salad with Shallots and Miso Dressing Recipe
I met with my friend Catherine McCord, and she put together this Healthy Chicken Salad with Shallots and Miso Dressing recipe, and I was fascinated at how fast and easy she made it, so I want to share it with you.
4tablespoonswhole milk plain yogurt or heavy cream
21/2 tablespoonshoney
2tablespoonsDijon Mustard
2tablespoonswhite (aka yellow or mellow) miso
2tablespoonsseasoned rice wine vinegar
For The Chicken Salad:
8ouncesbaby spinach or baby tatsoi
3cupsshredded cooked chicken (about 1 pound)
4mediumradishessliced paper thin
4mediumPersian cucumberssliced paper thin
1cuptoasted sliced almonds
Instructions
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.