Chicken Salad With Avocado, Corn, and Miso Dressing Recipe (2024)

• 1 3/4 pounds whole bone-in, skin-on split chicken breast halves (2 to 3 breast halves)

• 1 1/2 teaspoon (4.5g) kosher salt, plus more as needed; for table salt, use half as much by volume

• Freshly ground black pepper

• 1 medium (3 ounces; 80g) lemon

• 4 whole scallions (3 ounces; 80g), 2 roughly chopped (1/3 cup), 2 thinly sliced (1/3 cup), plus more for garnish

• One 1-inch knob ginger (1/2 ounce; 15 g), thinly sliced

• 1 tablespoon white or 2 teaspoons yellow miso paste

• 1 tablespoon juice from one 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 from 2 ears sweet corn

• 1 (6 ounces; 170g) whole avocado cut into 1/2-inch dice (about 3/4 cup)

1. Season chicken generously with salt and pepper. Slice 1 lemon into 1/8- to 1/4-inch slices. Place chicken in zipper-lock bags or vacuum bags and add whole roughly chopped scallions and ginger. Remove air from zipper-lock bags by closing the bags, leaving the last inch of the top unsealed. Slowly lower into a pot of water, sealing the bag completely just before it fully submerges. If using a vacuum bag, seal according to manufacturer instructions.

   

2. If Cooking in a Sous-Vide Precision Cooker: Preheat a sous-vide cooker to 155°F. Add chicken and cook for at least 1 hour and up to 4. Transfer to an ice bath and let chill for 15 minutes.

   

3. If Cooking in a Cooler: Heat 2 quarts of water in a large, heavy-bottomed saucepot or Dutch oven over medium-high heat until it registers 160°F on an instant-read thermometer. Transfer to a small cooler, add chicken, and seal cooler. Cook for at least 1 hour and up to 4, topping up with boiling water as necessary to maintain temperature of 155°F. Transfer to an ice bath and let chill for 15 minutes.

4. Combine miso, lemon juice, mirin, mustard, olive oil, garlic, and togarashi in a large bowl and whisk until hom*ogenous.

   

5. Place corn in a microwave-safe bowl and microwave on high power until cooked through and just starting to brown, about 1 minute. Alternatively, cook in a non-stick skillet with 1 teaspoon vegetable oil over medium-high heat until just starting to brown, about 4 minutes. Add to bowl with dressing.

   

6. When chicken is cooked, remove from bags and discard scallions and ginger. Remove skin and bones from chicken and discard. Cut meat into 1/2-inch cubes and add to bowl with dressing. Add avocado. Add sliced scallions. Toss chicken to coat in dressing and season with additional salt and pepper to taste. Serve immediately, garnish with scallions and togarashi.

   

Special Equipment

Sous vide precision cooker or a small beer cooler

Notes

Shichimi togarashi is a Japanese seven spice blend that can be found in any Japanese supermarket. If unavailable, replace with a small pinch of cayenne pepper and a 1/4 teaspoon lemon zest.

Read More

• The Food Lab's Complete Guide to Sous Vide Chicken Breast