Miso Tahini Asparagus and Chicken Salad
Course: SaladsDifficulty: EasyServings
3
servingsIngredients
1 1/2 tbsp sweet white miso
1 1/2 tbsp seasoned rice vinegar (if using regular rice vinegar, add 2 tsp honey to the dressing)
4 tbsp tahini
room temperature water
1 lb. asparagus
Kosher salt
1 1/2-2 small grilled chicken breasts (appx. 10 oz. cooked breast meat), cold
2 scallions, sliced
red chili flakes (optional)
2 tsp sesame seeds for garnish
Directions
- In a medium bowl, whisk together the miso, rice vinegar and tahini. Add water, one tbsp at a time to thin dressing to the consistency of heavy cream.
- Trim the woody ends off the asparagus (about the bottom 1/3). Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 3 qts of water and 2 tbsp Kosher salt to a boil. Once the water boils, add the asparagus and cook until bright green (this should happen in 30-40 seconds). Using a spider strainer, remove the asparagus and plunge immediately into the ice bath. Drain the asparagus then place onto a plate lined with a few sheets of paper towel. Blot dry gently. It doesn’t need to be bone dry but you don’t want tons of moisture clinging to it. Cut the asparagus into 1/4 inch pieces and add to the bowl with the dressing.
- Dice the chicken breasts and add to the bowl with the asparagus. Add the sliced scallion and a little red chili flake, if desired. Toss the salad, season to taste with salt and garnish with the sesame seeds. Salad will keep in refrigerator, if tightly sealed, for 3-4 days.
Notes
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