Spicy Miso Chicken Salad with Sesame Dressing

Spicy Miso Chicken Salad is bursting with bold Asian-inspired flavors and makes a quick, satisfying meal. Think of it as a deconstructed lettuce cup that’s easy to eat with a fork: ground chicken seasoned with miso, sriracha and coconut aminos, brightened with fresh herbs, and finished with crunchy peanuts and a squeeze of lime.

While this mixture is perfect spooned into lettuce cups, I often keep things simple by roughly chopping butter lettuce and serving the warm chicken on top. The result is a bright, crunchy salad with layers of savory umami from the miso and sesame oil, a touch of heat from sriracha and red pepper flakes, and fresh herbal brightness from cilantro and mint.

Ingredients

• 2 tablespoons avocado oil
• 1 large shallot, diced small
• 2 garlic cloves, minced
• 1-inch knob fresh ginger, peeled and finely grated
• ½ teaspoon crushed red pepper flakes
• 1½ lbs ground chicken or turkey (preferably dark meat)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 green onions, thinly sliced on the diagonal (separate green and white parts)
• 1 teaspoon toasted sesame oil
• 2 tablespoons white miso paste
• 1 tablespoon sriracha, or more to taste
• 3 tablespoons coconut aminos
• ¼ cup roughly chopped mint leaves, plus more for garnish
• ¼ cup roughly chopped cilantro leaves, plus more for garnish
• 2 heads butter lettuce, roughly chopped
• ¼ cup roughly chopped dry roasted unsalted peanuts
• 1 lime, cut into wedges, for serving

Step-by-Step

Step One: Sauté the aromatics

Heat the avocado oil in a large skillet over medium heat. Add the diced shallot, minced garlic, grated ginger and crushed red pepper flakes. Cook, stirring frequently, until the shallot softens and the mixture becomes fragrant, about 2 minutes. This foundation builds the savory, aromatic base for the chicken.

Step Two: Brown the ground chicken

Add the ground chicken (or turkey) to the skillet along with kosher salt, black pepper and the white parts of the green onions. Break the meat into small pieces with the edge of a wooden spoon or spatula and cook until no pink remains and the meat is cooked through, about 5 to 7 minutes. Browning the meat well adds flavor and texture.

Step Three: Flavor the chicken

Stir in the toasted sesame oil, white miso paste, sriracha and coconut aminos. Mix thoroughly so the miso dissolves and coats the meat evenly. Taste and adjust the heat or salt as desired. Remove from heat, then fold in the chopped mint, cilantro and the green parts of the onions. The fresh herbs lift the dish and balance the rich umami of the miso.

Step Four: Serve and enjoy

Layer roughly chopped butter lettuce in bowls, then spoon the warm miso chicken mixture over the top. Garnish with extra mint and cilantro, a scattering of chopped peanuts for crunch, and serve with lime wedges for squeezing just before eating. If you prefer, fill individual butter lettuce leaves for handheld lettuce cups.

This bright, crunchy salad comes together in about 20 minutes, making it a perfect weeknight dinner or quick meal prep option. The recipe scales easily: double the ingredients to feed a crowd, or make a smaller batch for one or two. Leftovers keep well in the refrigerator for a day or two; reheat gently and add fresh herbs and peanuts just before serving to preserve texture and flavor.

Tips & variations

• If you don’t have coconut aminos, low-sodium soy sauce or tamari can be used in its place, adjusting salt as needed.
• For more heat, add extra sriracha or a pinch more red pepper flakes. For a milder version, reduce the sriracha and skip the red pepper flakes.
• Swap ground turkey or even finely chopped chicken thighs if you prefer different textures. Dark meat adds extra richness.
• To make this vegetarian, substitute crumbled firm tofu or cooked lentils and increase the miso slightly for depth of flavor.

Recipe details

Nutrition (approximate per serving)

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Photography credit: Eat Love Eats.