Chicken Salad with Avocado, Corn, and Miso Dressing

Ingredients

• 1 3/4 pounds whole bone-in, skin-on split chicken breast halves
• Kosher salt and freshly ground black pepper
• 4 whole scallions, 2 roughly chopped, 2 thinly sliced
• 1-inch knob ginger, thinly sliced
• 1 tablespoon white or 2 teaspoons yellow miso paste
• 1 tablespoon juice from 1 lemon
• 2 teaspoons mirin
• 1/2 teaspoon dried mustard, preferably Japanese
• 1 tablespoon extra-virgin olive oil
• 1 small clove garlic, minced
• 1/2 teaspoon shichimi togarashi, plus more for garnish
• 3/4 cup fresh corn kernels cut rom 1 to 2 ears sweet corn
• 1 avocado cut into 1/4- to 1/2-inch dice

Directions

1. Season the chicken well with salt and pepper, then cut 1 lemon into 1/8- to 1/4-inch slices. Put the chicken into zipper-lock bags or vacuum bags, and add the roughly chopped scallions and ginger. If you’re using zipper-lock bags, close each bag almost all the way, leaving the last 1 inch open. Ease the bag slowly into a pot of water so the pressure pushes out the air, then seal it completely just before it goes under. If you’re using a vacuum bag, seal it according to the manufacturer instructions.
2. If you’re using a sous-vide precision cooker, heat it to 150 degrees F. Add the chicken and cook for at least 1 hour and up to 4 hours. Move the chicken to an ice bath and let it cool for 15 minutes.
3. If you’re using a cooler, warm 2 quarts of water in a large, heavy-bottomed saucepot or Dutch oven over medium-high heat until an instant-read thermometer shows 155 degrees F. Pour the water into a small cooler, add the chicken, and close the cooler. Cook for at least 1 hour and up to 4 hours, adding boiling water as needed to keep the temperature at 150 degrees F. Transfer the chicken to an ice bath and let it chill for 15 minutes.
4. While the chicken is cooking, put the miso, lemon juice, mirin, mustard, olive oil, garlic, and togarashi in a large bowl. Whisk everything together until the dressing is smooth and even.
5. Put the corn in a microwave-safe bowl and microwave it on high power until it’s cooked through and just beginning to brown, about 1 minute. Or, cook it in a non-stick skillet with 1 teaspoon vegetable oil over medium-high heat until it just starts to brown, about 4 minutes. Add the corn to the bowl with the dressing.
6. Once the chicken is ready, take it out of the bags and throw away the scallions and ginger. Remove and discard the skin and bones. Cut the meat into 1/2-inch cubes and add it to the dressing. Add the avocado and the sliced scallions, holding some scallions back for garnish. Toss to coat the chicken, then season with salt and pepper as needed. Serve right away, finished with the reserved scallions and more togarashi.