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Shredded Chicken Salad With Creamy Miso Dressing

3.9

(13)

A nocook meal crunchy salad with shredded chicken miso dressing sesame seeds on a marble surface
Photo by Alex Lau

Smoky bacon, crunchy shredded lettuce, and a zesty dressing—what’s not to like?

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Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.