Chinese Ginger Chicken Salad

Name: Chinese Ginger Chicken Salad
Ingredients: 1 pound ground chicken breast or thighs (thighs recommended); 2 shallots, sliced in rounds; 2 garlic cloves, minced; 2 teaspoon grated ginger; 1 hot chili pepper, sliced into thin rounds; 1 teaspoon sugar; 1 tablespoon fish sauce, or more to taste; 1/2 lime, juiced; 3 tablespoon basic vinaigrette; 2 tablespoon fresh lime juice; 1/2 pound thin rice noodles, cooked; 4 cup dandelion greens (or other spicy green like arugula), julienned; 2 tablespoon fresh mint, cut into ribbons; 1/4 cup fresh cilantro, chopped; 1/4 cup salted peanuts, roasted and chopped

Chrissy Barua|Nov. 15, 2018 12:38 pm EST

3.8 (5 ratings)

Print

Simple but flavorful, this Chinese ginger chicken salad is set atop rice noodles and dressed with a very simple yet versatile lime vinaigrette and dandelion greens to make it seasonal. Don’t forget toasted peanuts for crunch and happiness!Recipe courtesy of The Hungary Buddha.

Servings

4

Ingredients

1 pound ground chicken breast or thighs (thighs recommended)
2 shallots, sliced in rounds
2 garlic cloves, minced
2 teaspoon grated ginger
1 hot chili pepper, sliced into thin rounds
1 teaspoon sugar
1 tablespoon fish sauce, or more to taste
1/2 lime, juiced
3 tablespoon basic vinaigrette
2 tablespoon fresh lime juice
1/2 pound thin rice noodles, cooked
4 cup dandelion greens (or other spicy green like arugula), julienned
2 tablespoon fresh mint, cut into ribbons
1/4 cup fresh cilantro, chopped
1/4 cup salted peanuts, roasted and chopped

Directions

Heat one tablespoon of oil in a frying pan, then add the shallots, garlic, and chili peppers. When they have browned, add the chicken, sugar, ginger and fish sauce.
Once the chicken has cooked through (about 10 minutes), add the lime juice and adjust the seasonings. It should be well seasoned and richly flavored. Set aside to cool.
Make the dressing by mixing the vinegar mixture with the lime juice. Set aside.
In a large bowl, add the greens, mint, and cilantro. Mix well.
Assemble the salad by placing 1/8 of the greens into each of 4 bowls. Divide the noodles into the same 4 bowls, and then layer on the chicken, 1/4 of the recipe into each. Add the remaining greens on top of the chicken layer, drizzle with the desired amount of dressing, and garnish with the toasted peanuts.