Chicken Salad with Avocado, Corn, & Miso Dressing

seriouseats.com

Alicia Giampapa

1 ¾ pounds whole bone-in, skin-on split chicken breast halves (2 to 3 breast halves)

1 ½ teaspoon (4.5g) kosher salt, plus more as needed; for table salt, use half as much by volume

Freshly ground black pepper

1 medium (3 ounces; 80g) lemon

4 whole scallions (3 ounces; 80 g), 2 roughly chopped (⅓ cup), 2 thinly sliced (⅓ cup), plus more for garnish

One 1-inch knob ginger (½ ounce; 15 g), thinly sliced

1 tablespoon white or 2 teaspoons yellow miso paste

1 tablespoon juice from one lemon

2 teaspoons mirin

½ teaspoon dried mustard, preferably Japanese

1 tablespoon extra-virgin olive oil

1 small clove garlic, minced (about ½ teaspoon)

½ teaspoon shichimi togarashi, plus more for garnish

¾ cup fresh corn kernels cut from 2 ears sweet corn

1 (6 ounces; 170g) whole avocado cut into ½-inch dice (about ¾ cup)

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