Chicken Salad With Avocado, Corn, and Miso Dressing Recipe

Season chicken generously with salt and pepper. Slice 1 lemon into 1/8- to 1/4-inch slices. Place chicken in zipper-lock bags or vacuum bags and add whole roughly chopped scallions and ginger. Remove air from zipper-lock bags by closing the bags, leaving the last inch of the top un-sealed. Slowly lower into a pot of water, sealing the bag completely just before it fully submerges. If using a vacuum bag, seal according to manufacturer instructions. Featured Video If Cooking in a Sous-Vide Precision Cooker: Preheat a sous-vide cooker to 150°F. Add chicken and cook for at least 1 hour and up to 4. Transfer to an ice bath and let chill for 15 minutes. If Cooking in a Cooler: Heat 2 quarts of water in a large, heavy-bottomed saucepot or Dutch oven over medium-high heat until it registers 155°F on an instant-read thermometer. Transfer to a small cooler, add chicken, and seal cooler. Cook for at least 1 hour and up to 4, topping up with boiling water as necessary to maintain temperature of 150°F. Transfer to an ice bath and let chill for 15 minutes. While chicken cooks, combine miso, lemon juice, mirin, mustard, olive oil, garlic, and togarashi in a large bowl and whisk until homogenous. Place corn in a microwave-safe bowl and microwave on high power until cooked through and just starting to brown, about 1 minute. Alternatively, cook in a non-stick skillet with 1 teaspoon vegetable oil over medium-high heat until just starting to brown, about 4 minutes. Add to bowl with dressing. When chicken is cooked, remove from bags and discard scallions and ginger. Remove skin and bones from chicken and discard. Cut meat into 1/2-inch cubes and add to bowl with dressing. Add avocado. Add sliced scallions, reserving some for garnish. Toss chicken to coat in dressing and adjust seasoning with salt and pepper. Serve immediately, sprinkled with more scallions and togarashi.