Chicken Salad with Miso and Ginger

1/3 cup water
1/3 cup white miso
1 2-inch piece fresh ginger, peeled and thinly sliced
2/3 cup slivered almonds, toasted, divided
1/3 cup lime juice
1 teaspoon Dijon mustard
1 teaspoon honey
Kosher salt and ground white pepper
1/2 cup grapeseed or other neutral oil
3 cups shredded cooked chicken (see note)
6 medium scallions, thinly sliced (½ cup)
1/2 cup loosely packed cilantro leaves, finely chopped
1/2 English cucumber, halved lengthwise, seeded and thinly sliced (1 cup)

In a blender, combine the water, miso, ginger, ? 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.

In a large bowl, combine the chicken, scallions, cilantro, cucumber and remaining ? 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.

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