Name: Shredded Chicken Salad With Creamy Miso Dressing
Yield: 4 servings
Ingredients: 4 slices bacon; 1 1½-inch piece ginger, peeled, cut into very thin matchsticks; 1 tablespoon soy sauce; 1 tablespoon tahini; 1 tablespoon white miso; 2 teaspoons fish sauce; ¾ teaspoon toasted sesame oil; Pinch of sugar; 4 tablespoons fresh lemon juice, divided; 1 large egg yolk; ¾ cup vegetable oil, divided; Kosher salt, freshly ground pepper; 1 small rotisserie chicken, skin removed, meat shredded (about 4 cups); 1 head of green leaf lettuce, cut crosswise into ½-inch-thick ribbons; 2 scallions, thinly sliced; Toasted sesame seeds (for serving)

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Alex Lau

Smoky bacon, crunchy shredded lettuce, and an addictively zesty dressing—what’s not to like? This recipe is from chef Bryant Ng Cassia in Santa Monica, CA.

Recipe notes