Name: Chicken Salad With Avocado, Corn, and Miso Dressing
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 1 3/4 pounds whole bone-in, skin-on split chicken breast halves (2 to 3 breast halves); Kosher salt and freshly ground black pepper; 4 whole scallions, 2 roughly chopped, 2 thinly sliced; 1-inch knob ginger, thinly sliced; 1 tablespoon white or 2 teaspoons yellow miso paste; 1 tablespoon juice from 1 lemon; 2 teaspoons mirin; 1/2 teaspoon dried mustard, preferably Japanese; 1 tablespoon extra-virgin olive oil; 1 small clove garlic, minced (about 1/2 teaspoon); 1/2 teaspoon shichimi togarashi , plus more for garnish; 3/4 cup fresh corn kernels cut rom 1 to 2 ears sweet corn; 1 avocado cut into 1/4- to 1/2-inch dice

Ingredients

Servings: 4

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1 3/4 pounds whole bone-in, skin-on split chicken breast halves (2 to 3 breast halves)

Kosher salt and freshly ground black pepper

4 whole scallions, 2 roughly chopped, 2 thinly sliced

1-inch knob ginger, thinly sliced

1 tablespoon white or 2 teaspoons yellow miso paste

1 tablespoon juice from 1 lemon

2 teaspoons mirin

1/2 teaspoon dried mustard, preferably Japanese

1 tablespoon extra-virgin olive oil

1 small clove garlic, minced (about 1/2 teaspoon)

1/2 teaspoon shichimi togarashi , plus more for garnish

3/4 cup fresh corn kernels cut rom 1 to 2 ears sweet corn

1 avocado cut into 1/4- to 1/2-inch dice

Chicken Salad With Avocado, Corn, and Miso Dressing

Ingredients

Steps

Nutrition Facts

Chicken Salad With Avocado, Corn, and Miso Dressing

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts