Miso Sesame Chicken Salad

2 tablespoons Asian sesame paste or tahini
4 tablespoons white shiro miso I used Aedan Mild White Miso
3 tablespoons rice-wine vinegar
1 tablespoon mirin
1 teaspoon grated ginger
½ teaspoon sugar
½ teaspoon grated lemon zest
½ teaspoon roasted sesame oil
¼ cup vegetable oil
Salt and pepper
Small pinch of cayenne optional, I used Gochugaro Powder instead
1 3-poundchicken, cooked poach chicken breasts instead of a whole chicken as directed in post
2 heads small Bibb or Boston lettuce can use Little Gems or romaine hearts
2 medium cucumbers, peeled and sliced 1/8-inch thick, lightly salted I prefer Persian or English cucumbers
3 tablespoons thinly sliced scallions or chives
1 teaspoon toasted sesame seeds for garnish
1 teaspoon toasted black sesame seeds for garnish

Put sesame paste, miso, vinegar, mirin, ginger, sugar and lemon zest in a small mixing bowl. Whisk together until well combined. Whisk in sesame and vegetable oils. Check seasoning and adjust with salt, pepper and cayenne, if using. You should have about 2/3 cup dressing. If it seems too thick, thin with a tablespoon or 2 of water.
Remove skin from chicken and pull all the meat from the carcass. Shred chicken meat into 1-inch strips and put in a medium mixing bowl. (Refrigerate or freeze any remaining skin, fat, bones and cartilage for making broth.) You should have about 4 cups shredded chicken.
Separate the lettuce leaves and arrange on a large platter, leaving space for the chicken at the center, then scatter with cucumber slices.
Gently toss the shredded chicken with salt and pepper. Pour all but a few tablespoons of dressing over the chicken and gently toss to coat. Transfer dressed chicken to center of platter and nap with remaining dressing. Sprinkle scallions and sesame seeds on top and serve.

I made a half recipe which was plenty for the two of us.