Shredded chicken salad with creamy miso dressing from Bon Appétit Magazine, July 2017 (page 40)

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Notes about this recipe

  • jecca on September 16, 2017

    I thought the dressing would be too salty, but it was really tasty once I thinned it out with water as recommended and I ended up using it for other dishes too (it's perfect for cold soba noodles). The bacon really isn't essential to the dish, but it doesn't taste out of place either.

  • SACarlson on July 12, 2017

    I liked the dressing more than I liked the salad as a whole. The bacon addition was a bit odd (and I'm generally pro-bacon). I too added the ginger to the dressing raw and it tasted good. Perhaps the bitterness is due to the tahini that clcorbi used. I had really nice tahini on hand it it was great in the dressing. Not bitter at all. I added only a fraction of the sugar that the recipe called for.

  • clcorbi on July 10, 2017

    This recipe was dinner because I happened to have all the ingredients on hand and needed to use some salad greens up. I made the salad dressing in a blender, rather than whisking it by hand, and it emulsified just fine that way. I omitted the final 1/4c of oil because the dressing was already the texture I wanted. Unfortunately, the flavor of the dressing was a bit off to me. It was sort of bitter, which could be because of the tahini--maybe omitting it would solve things. It needed both sweetness and brightness to balance it out, so I added more sugar (maybe 1/2t total) and a few squeezes of lime juice. Even then, it was good but not great. I also decided I didn't want to cut my ginger into matchsticks and blanch them, since that sounded a bit fussy and not to our taste, so after I had re-balanced the dressing, I just diced the ginger and blended it in. Overall, this salad made a fine dinner but I don't need to repeat it.

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