Chicken and Cabbage Salad With Miso-Sesame Vinaigrette
This simple salad calls for a specific set of ingredients, but it can also be considered a loose guideline. Thinly sliced leftover steak, shredded salmon or sliced dense tofu could easily take the place of the chicken — and that chicken can be left over from the night before, whether it's been poached, grilled, pan-seared or cooked on a rotisserie. Any crisp, crunchy lettuce will do. You could opt for shredded carrots and diced jicama instead of cucumber and radish, or add a handful of split cherry tomatoes and raw snap peas cut on a bias. As long as the basic balance of protein, dressing, greens, vegetables and herbs is maintained, the rest is up to you and your vegetable drawer.
- Serves: 2 persons
- 8ounces cooked, shredded chicken (about 2 cups)
- ½cup Miso-Sesame Vinaigrette, plus more as needed
- 2small romaine hearts or 1 small head green or red cabbage, thinly shredded (about 6 cups)
- 1small cucumber, peeled, halved lengthwise, seeds removed, then sliced on a sharp bias into 1/4-inch slivers
- 8small radishes, thinly sliced
- 1(2-inch) knob fresh ginger, peeled, cut into thin planks, then slivered into fine matchsticks
- Handful fresh mint leaves, very roughly chopped
- Handful fresh cilantro leaves, very roughly chopped
- 1small red onion or a few scallions, thinly sliced
- Kosher salt and freshly ground pepper
Step 1In a large bowl, toss the chicken with 6 tablespoons miso-sesame vinaigrette. Add remaining ingredients to the bowl, reserving some of the herbs, ginger and onion for garnish. Add another 2 tablespoons vinaigrette and toss to combine. Taste, and adjust seasoning with more dressing, salt or pepper, as desired.
Step 2Transfer to a serving bowl, sprinkle with reserved herbs, ginger and onion, drizzle with a little more dressing, and serve immediately.