Chicken Salad with Sesame-Miso Dressing

Ingredients

Contains: milk, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound, thin sliced chicken tenderloin
• 2 tablespoons sake
• 2 teaspoons grated ginger
• 1 tablespoon low-sodium miso paste or 2 tablespoons Miso & Easy
• 1 teaspoon sea salt
• 2 small heads of butter lettuce, leaves torn
• FOR THE SESAME-MISO DRESSING
• 2 tablespoons sesame seeds
• 1 tablespoon low sodium miso paste or 2 tablespoons Miso & Easy
• 2 tablespoons rice vinegar
• 4 tablespoons rapeseed, grapeseed, rice or olive oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the sesame seeds in a dry skillet over medium heat, shaking often, for 2 to 3 minutes until golden. Transfer to a bowl and reserve half for the dressing and half for garnish.

2. For the dressing, whisk the second miso (low sodium miso paste or Miso & Easy) with the rice vinegar, one listed oil, and half the toasted sesame seeds until smooth. Set aside.

3. In a bowl, toss the thin sliced chicken with the sake, grated ginger, the first miso (low-sodium paste or Miso & Easy), and sea salt. Refrigerate for 15 minutes to marinate.

4. Heat a skillet over medium-high heat and add a light coating of one listed oil.

5. Cook the chicken in batches for 3 to 4 minutes per side until cooked through and an instant-read thermometer reads 165°F (74°C) in the thickest part.

6. Divide the torn butter lettuce among four plates, top with the warm chicken, spoon the dressing over, and sprinkle with the remaining sesame seeds.