Asian Chicken Salad with Creamy Mustard Miso Dressing

INGREDIENTS

3 cups

Chicken, cooked

8 oz

Baby spinach or baby tatsoi

Persian cucumbers, medium paper thin

Radishes, medium paper thin

Shallots sliced paper thin (about 1 cup), medium

2 tbsp

Dijon mustard

2 1/2 tbsp

Honey

3 tbsp

Whole wheat flour, white

1/3 cup

Neutral oil

2 tbsp

Rice wine vinegar, seasoned

1 cup

Almonds, toasted

4 tbsp

Whole milk plain yogurt or heavy cream

2 tablespoons white (aka yellow or mellow) miso