Spicy Chicken Salad with Ginger and Lemon
This Spicy Chicken Salad is a zesty delight! Transform leftovers into a vibrant meal bursting with flavor and crunch.
Servings: 4 servings
Ingredients
- 6 cups leftover chicken or turkey diced into 1 inch cubes
- 1 cup green onion thinly sliced
- 1 cup fresh cilantro chopped
- 1/2 cup peanuts chopped
- 3 tablespoons fresh ginger grated
- 1/4 cup lemon juice freshly squeezed
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 teaspoon chili paste or more to taste
- to taste Salt and pepper
Instructions
- Start by taking your leftover chicken or turkey and dicing it into 1-inch cubes. This size ensures that each bite is packed with flavor and easy to mix with the other ingredients.
- Thinly slice the green onions and chop the fresh cilantro. If you prefer a milder flavor, you can adjust the amount of green onion, but it adds a lovely crunch and freshness to the salad.
- In a small bowl, whisk together the grated ginger, lemon juice, soy sauce, sesame oil, and chili paste. Taste and adjust seasoning with salt and pepper as desired. If you like it spicier, feel free to add more chili paste.
- In a large mixing bowl, combine the diced chicken, sliced green onion, chopped cilantro, and chopped peanuts. Pour the dressing over the mixture and gently toss everything together until well combined.
- Let the salad sit for at least 15 minutes to allow the flavors to meld. This step is crucial as it transforms the dish into a cohesive taste sensation. Serve chilled or at room temperature.
Equipment
- Mixing Bowl
- Chopping board
- Grater
- Measuring cups and spoons
- Serving spoon
Notes
- For a nut-free version, omit the peanuts or replace them with sunflower seeds.
- Use lime juice instead of lemon for a different citrusy twist.
- Store in an airtight container in the refrigerator for up to 3 days.