Foryoueats: Chicken Salad With Avocado, Corn, and Miso Dressing

Name: Foryoueats: Chicken Salad With Avocado, Corn, and Miso Dressing
Total time: 75 min
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

foryoueats.com

This chicken salad is a perfect summer dish with avocado and corn. It is topped with a miso dressing that is both healthy and delicious. This balanced meal is sure to satisfy any palate while being...

View full recipe on foryoueats.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foryoueats.com.

Share this recipe:

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