Creamy Miso Chicken Salad with Tahini Butter Sweet Potatoes

This is in my top-ten salads of all time. Savory, tangy dressing lightly coats chopped greens, bacon, and shredded chicken. The sweet roasted potato offers a fantastic contrast, with it’s own savory homemade Tahini Butter (with Miyoko’s vegan butter).

Creamy Miso Chicken Salad with Tahini Butter Sweet Potatoes

This salad recipe comes from Bon Appetit and Chef Bryant Ng. We made only a few minor changes to the original, because it's amazing as-is. The dressing takes a few extra steps; either set aside a full hour to make this meal, or make the dressing the day before. Bacon, shredded chicken, savory and zesty dressing – delicious! The Tahini Butter Sweet Potatoes come from Samin Nosrat in The New York Times. We used vegan butter to keep this recipe dairy-free.
Prep Time25 mins
Cook Time40 mins
Course: Main Course, Salad
Cuisine: American, Asian
Keyword: bacon, chicken, dairy-free, miso
Servings: 4
Calories: 689kcal

Ingredients

Creamy Miso Chicken Salad

  • 4 slices bacon paleo
  • 1 1/2 in fresh ginger peeled, cut into thin matchsticks
  • 1 tbsp soy sauce gluten free
  • 1 tbsp tahini
  • 1 tbsp white miso
  • 2 tsp coconut aminos
  • 3/4 tsp toasted sesame oil
  • pinch coconut sugar
  • 4 tbsp fresh lemon juice
  • 1 large egg yolk
  • 3/4 cup vegetable oil
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 4 chicken breasts baked and shredded
  • 1 head green lettuce cut in 1/2 inch-thick ribbons
  • 2-3 green onions thinly sliced
  • toasted sesame seeds to taste

Tahini Butter Sweet Potatoes

  • 2 large sweet potatoes
  • 6 tbsp vegan butter room temperature
  • 1/4 cup tahini well-stirred
  • 2-3 tbsp freshly squeezed lime juice
  • 2 tbsp gluten-free soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger minced
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 2 tbsp sesame seeds

Instructions

Creamy Miso Chicken Salad

  • Grill, poach, or bake breasts; set them aside to cool and then shred. Cook bacon until brown and crisp, 5–8 minutes. Transfer to a plate lined with paper towels; let cool.
  • Boil water in a small saucepan; add the fresh ginger and cook for 1 minute. Drain the ginger and rinse it under cold water; set aside.
  • Whisk together the soy sauce, tahini, miso, coconut aminos, sesame oil, sugar, and 2 tablespoons of fresh lemon juice in a small bowl until smooth.
  • Whisk together the egg yolk and 2 tablespoons of fresh lemon juice in a medium bowl. Very gradually stream in ½ cup vegetable oil, whisking constantly until mayonnaise is emulsified and thick. Still whisking constantly, gradually add the soy sauce mixture, then the remaining ¼ cup oil. If the dressing is too thick for your liking, thin it out with a tablespoon or two of water. Season to taste with salt and pepper.
  • Toss the shredded chicken and ½ cup of the dressing in a large bowl to coat. Add lettuce and another ½ cup dressing and toss again; season with salt and pepper. Crumble the bacon over top.
  • Divide up the salad into serving bowls and drizzle 1-2 teaspoons of dressing; top with green onions, sesame seeds, and reserved ginger.

Tahini Butter Sweet Potatoes

  • Steam the sweet potatoes: bring a few inches of water to boil in a medium pot. Add potatoes to a steamer basket; cover and reduce heat to medium and steam 35-40 minutes, until the potatoes are fork-tender.
  • Prepare the butter: whisk vegan butter, tahini, lime juice, soy sauce, sesame oil, and ginger until smooth. Add salt and pepper to taste.
  • Toast the sesame seeds in a small pan over medium heat. Swirl the pan to keep them from burning. Remove from heat once golden brown. Remove them from heat to a small bowl.
  • Split the warmed potatoes in half and add seasoned butter to taste; sprinkle toasted sesame seeds over top. Enjoy!

Notes

Make sure you use toasted sesame oil for this recipe; since the oil isn’t being heated, the toasted variety is best. Light or white miso can be purchased in small packages and has a long shelf life in the fridge. We used coconut aminos in place of fish sauce in the chicken salad dressing.
We used our favorite vegan butter from Miyoko’s for this recipe.
 

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