I recently took a vacation to Miami, and if you know me, I eat my way through vacations! This was definitely the case with my Miami trip, eating tons of great Cuban and South American food. After days of this I came home and was craving a giant healthy and fresh salad. I whipped up my easy Vietnamese inspired ginger chicken salad.

I got this inspiration for this salad from eating dinner at my friend Kyle’s house. Kyle is Vietnamese and one of the best cooks I know. He recently made us Com Ga, which is a Vietnamese chicken and rice dish with the most amazing ginger lime dressing that goes with it. It was so simple, and extremely delicious, and inspired me to make this salad!

Key Ingredients and Substitutions:

  • Rotisserie Chicken – Shredded rotisserie chicken is my ultimate lazy girl hack. You can use any chicken here however. I love to make shredded instant pot chicken and use it here.
  • Red Leaf Lettuce – I chose this lettuce because it is light and flavorful. I also love using Napa cabbage here.
  • Red Onion – I love to use a diced red onion in salads for the punch and the crunch. You can also use pickled red onions here.
  • Bell Pepper – Similar to the onion, this adds great flavor and texture. You can use any choice of pepper here.
  • Carrots – For these carrots I like to grate them. You can also use shredded carrots or diced.
  • Mint, Cilantro, Green Onions – This salad is packed with fresh herbs for their great flavors. You can omit any of these. Basil would also go amazing in this salad.
  • Peanuts – Peanuts are great for the texture in this salad. If you cannot eat peanuts a great substitute would be cashews.
@kellyscleankitchen

Freshest salad ever – Vietnamese inspired ginger chicken salad #salad #asiansalad #cooking

♬ Life Will Be – Cleo Sol
  • SERVINGS:  4
  • PREP TIME: 20 Mins
  • COOK TIME: 5 Mins
  • TOTAL TIME: 25 Min

Ingredients:

  • 1 rotisserie chicken, shredded and bones removed
  • 8 cups red leaf lettuce, sliced
  • 1/2 red onion, diced
  • 1 bell pepper, thinly sliced
  • 3 carrots, peeled and grated
  • 1 cup peanuts, chopped
  • 1 cup mint leaves
  • 1 cup cilantro, chopped
  • 1/2 cup scallions, thinly sliced
  • salt to taste

Dressing:

  • 2 tbsp sesame oil
  • 5 cloves garlic, minced
  • 1/2 inch ginger, minced
  • 1/4 cup fresh lime juice
  • 2 tbsp honey
  • 2 tbsp fish sauce
  • 3 tbsp water

Preparation:

STEP 1.

Salt and pepper the turkey thighs the day before, and leave it in the fridge uncovered.

STEP 2.

Add all of the salad ingredients to a bowl except the dressing.

STEP 3.

In a small pan over medium heat add 1 tbsp of sesame oil. Add the garlic and ginger and cook for 2 minutes until fragrant. Remove from a pan and place into a small bowl.

STEP 4.

Into the same small bowl add the remainder of the dressing ingredients. Whisk to combine. Taste for seasoning and adjust accordingly.

STEP 5.

Dress the salad with the dressing and season with salt as needed. Serve and enjoy!

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