Chicken Salad With Lemon-Sesame Dressing

By Ali Slagle

Published May 31, 2022

  • Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
15 minutes
Rating
4(628)
Comments
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This main-dish salad is inspired by chicken larb, which is a dance of contrasts: light but rich, with tender meat, crunchy vegetables and seasonings that span sour, sweet, spicy and savory. This recipe dresses lean-but-juicy ground chicken or turkey with sesame oil, fresh lemon, miso, ginger, basil and celery, but there are many ways to adapt it: You could sauté crumbled tofu or cubed salmon instead of the chicken; or add yuzu kosho, wasabi paste or fried garlic. It’s good on its own, or with roasted potatoes, grains, salad greens, soba noodles or wrapped in nori.

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Ingredients

Yield:4 servings

  • 1 tablespoon plus 1 ½ teaspoons toasted sesame oil, plus more for serving

  • 1 pound ground chicken or turkey

  • Kosher salt (such as Diamond Crystal)

  • Freshly ground black pepper

  • ¼ cup white or yellow miso

  • 1 large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)

  • 1 ½ inches fresh ginger, peeled and chopped (about 2 tablespoons)

  • 3 celery stalks, thinly sliced, leaves reserved

  • 1 cup basil leaves, large ones torn in half

  • 2 tablespoons black or white sesame seeds, or a combination (or furikake)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 98 milligrams cholesterol; 284 calories; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 18 grams fat; 3 grams fiber; 735 milligrams sodium; 24 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large (12-inch) skillet, heat 1 tablespoon sesame oil over medium-low. Add the chicken, ½ teaspoon salt and ½ teaspoon pepper, and cook, breaking up into small pieces, until opaque and just cooked through, 3 to 6 minutes. (You’re not looking to brown the meat here, which would risk drying it out.) Remove from heat to cool.

  2. Step 2

    In a large bowl, stir together the miso, lemon zest and juice, ginger and 1 ½ teaspoons sesame oil.

  3. Step 3

    When the chicken is no longer hot (warm or cool both work), use a slotted spoon to add it to the bowl with the dressing, leaving any chicken juices behind. Stir to combine. Add the sliced celery, celery leaves, basil and sesame seeds; stir to combine. Taste, and if it needs more spice, add black pepper; if it’s bland, add salt; if it’s dry, add sesame oil. Eat warm or at room temperature. (Leftovers will keep for up to 2 days in an airtight container in the refrigerator.)

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Ratings

4 out of 5
628 user ratings
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Comments

Rykiel

Literally the easiest and most delicious recipe.

mary z

Made this with fresh salmon chunks instead of ground chicken, it was delicious — will definitely make again.

Tried it with…

Lightly sautéed broccoli with onions and garlic after the chicken came out to cool. Put over soba noodles — amazing!

CathyF

This recipe turned out well with what I had on hand (no sesame seeds, alas). We ate it with farro and steamed green beans. It’s an easy weeknight meal that didn’t overheat the kitchen and is pantry and fridge friendly. The dressing is the bomb and I will make it with other proteins in the future.

Siobhan De Witt

Delicious alternative to traditional chicken salad. I made it with cooked chicken breast which was shredded and chopped. Needed a bit more oil, but was perfect eaten with a fork or spread on a small bun. Light and tasty. A keeper for sure.

Sarah

I did not have miso, so I substituted with 2 tbsp of tahini, 1 tbsp oyster sauce and 1 tbsp soy sauce. Turned out yummy and creamy

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