Shredded Chicken Salad with Creamy Japanese Style Dressing

ingredients
4 slices lean, short cut bacon 120 g 4.2 oz
Fresh ginger, peeled and finely cut into matchsticks 10 g 0.4 oz
1  1⅓  Tbsp soy sauce 20 g 0.7 oz
1  1⅓  Tbsp tahini 20 g 0.7 oz
1  1⅓  Tbsp miso paste 20 g 0.7 oz
2 tsp fish sauce 10 g 0.4 oz
¾ tsp sesame oil 4 g 0.1 oz
1 tsp white sugar 5 g 0.2 oz
2  2½  Tbsp lemon juice 40 g 1.4 oz
½ cup whole egg mayonnaise (if store-bought, check that no onion or garlic added) 115 g 4.1 oz
Salt and pepper, to season
1 small BBQ (Rotisserie) chicken, skin and stuffing removed and shredded 1000 g 35.3 oz
4 cups shredded cos or Iceberg lettuce 300 g 10.6 oz
2  2½  Tbsp chives, chopped 8 g 0.3 oz
Toasted sesame seeds for serving

Method

1. Pan fry bacon in a non-stick pan until cooked to your liking. Transfer onto paper towel to cool and then slice thinly.

2. Cook ginger in a small saucepan of boiling water for 1 minute, Drain and rinse under cold water; set aside.

3. Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar and lemon juice in a small bowl until smooth.

4. Place mayonnaise into a larger bowel and whisk until smooth. Gradually pour in the soy sauce mixture and whisk until combined. You may need to add a tablespoon or 2 of water to thin our the dressing. You want the dressing to be the consistency of thickened cream. Add salt and pepper to taste. 

5. Toss the chicken and 1/2 the dressing in a large bowl to coat. Add the lettuce and bacon and the rest of the dressing.

6. Serve on a large plate and sprinkle the chives and sesame seeds on top.

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Hints

Nutrition Information (per serve)
Energy	2294 Kj / 548 cal
Protein	47.00g
Carbohydrates	3.40g
Sugar	2.80g
Total Fat	38.20g
Saturated Fat	6.30g
Fibre	2.80g