TRI-COLOR POTATO AND CHICKEN ENTRÉE SALAD

TRI-COLOR POTATO AND CHICKEN ENTRÉE SALAD

Yield: 4 salads

INGREDIENTS:

  • 4 slices bacon
  • 4 cups Crisp-cut Tri-Color Potatoes, roasted (71117.67251)
  • 1 1 ½” piece ginger, peeled into very thin matchsticks
  • 1 Tbsp. soy sauce
  • 1 Tbsp. tahini
  • 1 Tbsp. white miso
  • 2 tsp. fish sauce
  • ¾ toasted sesame oil
  • Pinch of sugar
  • 4 Tbsp. fresh lemon juice, divided
  • 1 large egg yolk
  • ¾ cup vegetable oil, divided
  • Kosher salt, freshly ground pepper
  • 4 cups shredded rotisserie chicken
  • 1 head of green leaf lettuce, cut crosswise into ½” ribbons
  • 2 scallions, thinly sliced
  • Toasted sesame seeds (for serving)

DIRECTIONS:

  1. Cook bacon in a dry medium skillet over medium heat, turning slices occasionally until brown and crisp, 5-8 minutes. Transfer to paper towels; let cool.
  2. Cook ginger in a small saucepan of boiling water 1 minute. Drain ginger and rinse under cold water; set aside.
  3. Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar and 2 Tbsp. lemon juice in a small bowl until smooth.
  4. Whisk egg yolk and remaining 2 Tbsp. lemon juice in a medium bowl to combine. Very gradually stream in ½ cup vegetable oil (almost drop-by-drop), whisking constantly until a mayonnaise is emulsified and thin. Still whisking constantly, gradually add soy sauce mixture, then remaining ¼ cup of oil. Thin dressing with a tablespoon or two of water if needed; you want it to be the consistency of heavy cream. Season with salt and pepper.
  5. Toss chicken, Tri-Color Potatoes and ½ cup dressing in a large bowl to coat. Add lettuce and another ½ cup dressing over salad (you may have some left over). Top with scallions, sesame seeds, and reserved ginger.

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