Miso-Ginger Chicken Salad

Step 1

In a blender, combine the water, miso, ginger, ⅓ cup of the almonds, the lime juice, mustard, honey and ½ teaspoon white pepper. Blend until smooth, about 1 minute. Add the oil and blend until the dressing is thick, about 1 minute. Transfer to a jar, cover and refrigerate for at least 30 minutes or up to 4 days.

Step 2

In a large bowl, combine the chicken, scallions, cilantro, cucumber and remaining ⅓ cup almonds. Add 1 cup of the dressing and toss to combine. Taste and season with salt and pepper. Serve with the remaining dressing on the side.