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Chicken Salad With Miso Dressing

Chicken Salad With Miso Dressing

An easy chicken salad with Japanese flavours.

Ready in: 1 hour 30 minutes

Serves: 4

Complexity: easy

kcal: 301

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4 chicken breast halves
4 spring onions, 2 rough chopped, 2 thin sliced
2 cm knob ginger, thin sliced
1 tbsp white or 2 tsp yellow miso paste
1 tbsp lemon juice
2 tsp mirin
½ tsp dried mustard
1 tbsp olive oil
1 small clove garlic, minced
½ tsp shichimi togarashi, plus more for garnish
¾ cup corn kernels
1 avocado, diced


Season chicken generously with SIDS SALT & PEPPER. Slice 1 lemon into 5 mm slices. Place chicken in zipper-lock bags or vacuum bags and add whole roughly chopped spring onions and ginger. Remove air from zipper-lock bags by closing the bags, leaving the last inch of the top un-sealed. Slowly lower into a pot of water, sealing the bag completely just before it fully submerges. If using a vacuum bag, seal according to manufacturer instructions.
If Cooking Sous-Vide: Preheat a sous-vide cooker to 65oC. Add chicken and cook for at least 1 hour and up to 4. Transfer to an ice bath and let chill for 15 minutes.
If Cooking in a Cooler: Heat 2 quarts of water in a large, heavy-bottomed saucepot or Dutch oven over medium-high heat until it registers 70oC on an instant-read thermometer. Transfer to a small cooler, add chicken and seal cooler. Cook for at least 1 hour and up to 4, topping up with boiling water as necessary to maintain temperature of 65oC. Transfer to an ice bath and let chill for 15 minutes.
While chicken cooks, combine miso, lemon juice, mirin, SIDS CRAZY LEMON, mustard, olive oil, garlic and togarashi in a large bowl and whisk until homogenous.
Place corn in a microwave-safe bowl and microwave on high power until cooked through and just starting to brown, about 1 minute. Alternatively, cook in a non-stick skillet with 1 teaspoon olive oil over medium-high heat until just starting to brown, about 4 minutes. Add to bowl with dressing.
When chicken is cooked, remove from bags and discard scallions and ginger. Remove skin and bones from chicken and discard. Cut meat into 10 mm cubes and add to bowl with dressing. Add avocado and sliced spring onions, reserving some for garnish. Toss chicken to coat in dressing and adjust seasoning with SIDS SALT & PEPPER. Serve immediately, sprinkled with more scallions and togarashi.