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Chinese Ginger Chicken Salad
Food & Drink
For the chicken
1 pound ground chicken breast or thighs (go with thighs!)
2 shallots, sliced in rounds
2 garlic cloves, minced
2 tsp grated ginger
1 hot chili pepper, sliced into thin rounds
1 tsp sugar
1 TB fish sauce, or more to taste
1/2 lime, juiced (about 1 TB)
For the dressing
3 TB basic vinaigrette
2 TB fresh lime juice
For the rest
1/2 pound thin rice noodles, cooked
4 cups dandelion greens (or other spicy green like arugula), julienne
2 TB fresh mint, cut into ribbons
1/4 cup fresh cilantro. chopped
1/4 cup salted peanuts, roasted and chopped
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 four 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.