Chicken Salad with Sesame-Miso Dressing

Name: Chicken Salad with Sesame-Miso Dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 small heads butter lettuce, leaves torn; 1 pound chicken tenderloin, cut into thick strips; 2 teaspoons grated fresh ginger; 1 tablespoon low-sodium miso paste; 4 tablespoons neutral oil (rice, grapeseed, or olive oil); 2 tablespoons rice vinegar; 2 tablespoons sake; 1 teaspoon sea salt; 2 tablespoons sesame seeds

Recipe GLPRceb25644f02b3b

Japanese

Salad

20 min

181 cal

Servings: 4

Oven

Stovetop

This vibrant Asian-inspired chicken salad features tender, broiled chicken tenderloin tossed in a savory miso-sesame marinade, served over crisp butter lettuce with a rich, nutty sesame-miso dressing. Toasted sesame seeds add crunch and depth to this quick, satisfying meal that's naturally gluten-free and dairy-free.

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Ingredients

2 small heads butter lettuce, leaves torn

1 pound chicken tenderloin, cut into thick strips

2 teaspoons grated fresh ginger

1 tablespoon low-sodium miso paste

4 tablespoons neutral oil (rice, grapeseed, or olive oil)

2 tablespoons rice vinegar

2 tablespoons sake

1 teaspoon sea salt

2 tablespoons sesame seeds

Directions

Preheat your oven's broiler to high setting. Adjust the oven rack so it sits approximately 8 inches below the heating element. Cut the chicken tenderloin into thick, even strips.
In a small bowl, combine the sake, grated ginger, miso paste, and sea salt. Mix until well blended. Place the chicken strips into the marinade and toss to coat evenly.
Arrange the marinated chicken strips on a broiler-safe baking pan. Broil for 8 to 10 minutes, until the chicken reaches an internal temperature of 165°F and is cooked through.
While the chicken cooks, place the sesame seeds in a dry skillet over medium-high heat. Toast the seeds, shaking the pan frequently to prevent burning, until they become fragrant and begin to pop. Transfer to a plate to cool.
Reserve 1 teaspoon of the toasted sesame seeds for garnish. In a mortar and pestle or small grinding bowl, coarsely grind the remaining sesame seeds. Add the miso paste to the ground seeds and mash together to form a thick paste.
Stir the rice vinegar into the miso-sesame mixture to lighten it and create a more pourable dressing. Slowly whisk in the oil until the dressing is emulsified and smooth. Whisk once more just before using to ensure proper emulsification.
Tear the butter lettuce leaves and place in a large salad bowl. Pour the sesame-miso dressing over the lettuce and toss gently to coat evenly.
Arrange the dressed lettuce on serving plates. Top each portion with broiled chicken strips and sprinkle the reserved toasted sesame seeds over the top. Serve immediately while the chicken is still warm.

Comments

Grocery List Plus Editorial Staff4

Miso paste and sake require a second stop—neither Harris Teeter, Food Lion, Publix, Walmart, nor ALDI reliably stock them in Charlotte, so plan on hitting an Asian market or specialty grocer like Whole Foods. The stated 20 minutes ignores poaching or roasting chicken, which adds 30–40 minutes; budget 50–60 minutes total. The actual ingredient cost per serving hovers around $3–$4 once you account for the dressing components, which is reasonable for a composed salad but not bargain weeknight fare. It's a fresh, quick-assembly dish once you have cooked chicken on hand, works well as leftovers (dress it fresh each day), and suits a light dinner or lunch routine.