The classic Avocado Chicken Salad is a light creamy delicacy that is still full of flavors of avocado chicken salad, corn, miso sauce recipe ingredient recipe recipes

<h1 class="pgc-h-arrow-right" data-track="1" > avocado chicken salad, corn, miso sauce recipe</h1>

Miso is a light creamy seasoning that is still full of flavor.

By cooking chicken with sous-vide, you can cook it to a lower temperature than traditional methods, maintaining food safety standards while keeping the meat moist.

Before you start dressing the chicken, adding spices to the sous-vide bag will fill the chicken with flavor.

Mix your classic chicken salad with this summer flavor with sweet corn, avocado and juicy boiled chicken with a light creamy miso sauce.

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1 3/4 lbs. whole bone, skin-sheathed half-breasted chicken breast (2 to 3 half-breasted)

Kosher salt and freshly ground black pepper

4 green onions, 2 coarsely chopped, 2 thin slices

1 inch knob ginger, cut into thin slices

1 tablespoon white or 2 teaspoons yellow miso sauce

1 tablespoon lemon juice

2 tsp. mirin

1/2 teaspoon dried mustard, preferably Japanese

1 tablespoon extra virgin olive oil

1 small clove of garlic, finely chopped (about 1/2 teaspoon)

1/2 teaspoon shichimi togarashi, plus more garnish

3/4 cup fresh corn kernels 1 to 2 lugs of sweet corn

1 avocado cut into 1/4 to 1/2 inch dice

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Season the chicken with salt and pepper. Cut 1 lemon into thin slices from 1/8 to 1/4 inch. Place the chicken in a zipped or vacuum bag and add the whole strip of coarsely chopped green onion and ginger. Close the bag and drain air from the zippered bag so that the last inch at the top is not sealed. Slowly place in a jug of water and seal the bag completely before it is completely submerged. If a vacuum bag is used, follow the manufacturer's instructions for sealing.

If cooking in a sous-vide precision cooker: Preheat the sous-vide cooker to 150°F. Add the chicken and cook for at least 1 hour and up to 4 hours. Transfer to an ice bath and cool for 15 minutes.

If cooking in a cooler: Heat 2 quarts of water at medium to high in a large, thick-bottomed saucepan or Dutch oven until it shows 155°F on the instant reading thermometer. Transfer to a small cooler, add the chicken, seal the cooler. Cook for at least 1 hour and up to 4 hours, adding boiling water if necessary to maintain a temperature of 150°F. Transfer to an ice bath and cool for 15 minutes.

When cooking the chicken, place the miso, lemon juice, mirin, mustard, olive oil, garlic and togarashi in a large bowl and stir well.

Place the corn in a microwave safety bowl and heat in a high-power microwave until cooked and begin to brown, about 1 minute. Alternatively, add 1 teaspoon of vegetable oil to a non-stick pan and cook over medium to high heat until it has just turned brown, about 4 minutes. Add to bowl to taste.

After the chicken is cooked, remove from the bag and discard the shallots and ginger. Remove the skin and bones of the chicken and discard. Cut the meat into 1/2-inch cubes and add to a bowl along with the seasonings. Add the avocados. Add the chopped shallots and keep some for decoration. Wrap the chicken in a seasoning and season with salt and pepper. Serve immediately, sprinkle with more shallots and togarashi.