Chicken Salad with Sesame-Miso Dressing

Ingredients

• Salt
• Sesame seeds
• Chicken breast
• Ginger
• Chicken
• Frying

Directions

1. Set the oven to broil (high), with a rack positioned 8" from the heat source. Cut the chicken breast into thick strips. Stir together the sake, ginger, miso and salt, then add the chicken and turn the pieces to coat them. Arrange the chicken on a baking pan and broil for 8 minutes, or until it is cooked through.
2. While the chicken cooks, put the sesame seeds in a frying pan over medium-high heat. Toast them, shaking the pan as they cook so they do not scorch. As soon as they begin to pop, take the pan off the heat.
3. Measure out 1 teaspoon of the toasted seeds and set it aside.
4. To make the dressing, transfer the rest of the seeds to a Japanese grinding bowl or mortar and crush them coarsely. Work in the miso until you have a thick paste, then stir in the vinegar to loosen and brighten the mixture. Slowly whisk in the oil until the dressing comes together. Whisk it once more just before you dress the salad.
5. Coat the lettuce with the dressing. Arrange the chicken over the lettuce, scatter the reserved toasted sesame seeds on top, and serve immediately.