Shredded chicken salad with creamy miso dressing

Indulge in the perfect blend of tender shredded chicken with a luscious creamy miso dressing - a symphony of flavors for your taste buds!

Ingredients:

• slices bacon
• 1½-inch piece ginger, peeled, cut into very thin matchsticks
• tablespoon soy sauce
• tablespoon tahini
• tablespoon white miso
• teaspoons fish sauce
• teaspoon toasted sesame oil
• Pinch of sugar
• tablespoons fresh lemon juice, divided
• large egg yolk
• cup vegetable oil, divided
• Kosher salt, freshly ground pepper
• small rotisserie chicken, skin removed, meat shredded (about 4 cups)
• head of green leaf lettuce, cut crosswise into ½-inch-thick ribbons
• scallions, thinly sliced
• Toasted sesame seeds (for serving)
• Fat (g) 56
• Saturated Fat (g) 10
• Cholesterol (mg) 175
• Carbohydrates (g) 10
• Dietary Fiber (g) 4
• Total Sugars (g) 4
• Protein (g) 51
• Sodium (mg) 870

Instructions:

1. Fry bacon in a dry medium skillet on medium heat, turning occasionally, until it turns brown and becomes crisp, for about 5 to 8 minutes. Then, place them on paper towels to absorb excess oil and allow them to cool down.
2. Boil ginger in a small saucepan filled with water for 1 minute. After boiling, drain the ginger and rinse it under cold water. Set it aside for later use.
3. Combine soy sauce, tahini, miso, fish sauce, sesame oil, sugar, and 2 tablespoons of lemon juice in a small bowl. Whisk the mixture until it becomes smooth and well-blended.
4. In a medium bowl, mix egg yolk with the remaining 2 tablespoons of lemon juice. Slowly pour in ½ cup of vegetable oil, whisking continuously until the mayonnaise is thick and well combined. Gradually incorporate the soy sauce mixture while whisking, followed by the remaining ¼ cup of oil. Adjust the dressing's thickness by adding a tablespoon or two of water to reach a consistency similar to heavy cream. Season with salt and pepper.
5. Coat the chicken with ½ cup of the prepared dressing in a large bowl. Then, add lettuce and another ½ cup of dressing, tossing well to coat. Sprinkle crumbled bacon on top before serving.
6. Place the salad in a serving bowl or platter and drizzle an additional tablespoon of dressing over it, along with the garnishing of scallions, sesame seeds, and the preserved ginger.
7. Preparation Tip: The dressing can be made a day in advance. Simply cover it and store it in the refrigerator.

Summary:

• Calories: 2898 kcal
• Fat: 276 g
• Protein: 82 g
• Carbs: 29 g
• Potassium: 1436 mg
• Magnesium: 196 mg