Shredded chicken salad with creamy Japanese style dressing

No boring salads here. This one is restaurant quality with plenty of flavour and no onion or garlic in sight! 

Shredded Chicken salad with creamy Japanese style dressing 

Serves 4 

Ingredients 

• 4 slices lean, short cut bacon
• Thumb size piece of fresh ginger, peeled and finely cut into matchsticks
• 1 Tbsp. soy sauce
• 1 Tbsp. Tahini 
• 1 Tbsp. Miso paste (we used white/shiro)
• 2 tsp. fish sauce
• 3/4 tsp. sesame oil
• pinch of white sugar
• 2 Tbsp. lemon juice 
• ~1/2 cup whole egg mayonnaise (if store bought, check that no onion or garlic added, or make your own with this recipe)
• Salt and pepper
• 1 small BBQ (Rotisserie) chicken, skin and stuffing removed and shredded 
• 4 cups shredded Cos or Iceberg lettuce
• 2 Tbsp. chives, chopped
• Toasted sesame seeds for serving

Method:

1. Pan fry bacon in a non-stick pan until cooked to your liking. Transfer onto paper towel to cool and then slice thinly
2. Cook ginger in a small saucepan of boiling water for 1 minute, Drain and rinse under cold water; set aside
3. Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar and lemon juice in a small bowl until smooth.
4. Place mayonnaise into a larger bowel and whisk until smooth. Gradually pour in the soy sauce mixture and whisk until combined. You may need to add a tablespoon or 2 of water to thin our the dressing. You want the dressing to be the consistency of thickened cream. Add salt and pepper to taste. 
5. Toss the chicken and 1/2 the dressing in a large bowl to coat. Add the lettuce and bacon and the rest of the dressing
6. Serve on a large plate and sprinkle the chives and sesame seeds on top

*Dressing can be made 1 day ahead, just keep in the fridge. 

Enjoy! 

*This delicious recipe was adapted from Epicurious -Bon Appetit July 2017