This recipe is for a large party sized serving but it can easily be scaled down for lunch or dinner using leftover chicken.
Miso Sesame Asian Chicken Salad
Makes 15-20 servings
- 1/2 cup of miso base (found in Asian markets)
- 1/2 cup rice vinegar
- 1/4 cup sugar (add more if you want it sweeter)
- 1 clove garlic, grated
- 2 teaspoons grated ginger
- 5 tablespoons soy sauce
- 4 tablespoons sesame oil
- 1/2 cup canola oil
- 1 teaspoon fresh ground pepper (optional)
- 1 rotisserie chicken or 2lbs cooked boneless, skinless chicken, shredded
- 1 medium head green cabbage, sliced into thick shreds
- 1 package of shredded carrots
- 2 bunches of green onions, cut into 1/2" pieces
- 1 lb sugar snap peas, cut into 1/2" pieces
- 3/4 cup of slivered almonds
- 1 small bunch of cilantro (optional)
- Crispy Wonton Strips
- Crispy Onions
To make the dressing, mix the miso, vinegar, sugar, garlic, ginger, and soy sauce together until well combined. Add the canola oil a little at a time until combined. Add fresh ground pepper if desired.
Slice the cabbage into 1/4 inch strips.
I used cooked boneless, skinless chicken breast meat for this salad, but a rotisserie chicken works great for this recipe. Add the shredded chicken to a large mixing bowl.
Because the chicken breast is on the dry side, I tossed the chicken in 1/2 cup of the dressing first then I added the cabbage, green onions, carrots, cilantro, almonds, and sugar snap peas to the bowl.
Pour the dressing over the salad and toss well to combine. Refrigerate the mixed salad for at least 30 minutes and up to 2 hours before serving.
Garnish the salad with the crispy wontons and onions. I found these two pictured below at the market, and they were fantastic!
I also put the remaining wontons and onions on the side, since I used such a deep serving bowl.