Posted about 1 month ago

Spring Roll Salad

Spring Roll Salad

1 lb ground chicken (not too lean)

1 clove garlic, finely minced

1-inch piece fresh ginger, smashed and finely chopped

2 green onions, finely chopped

1 long red chili, seeded and finely chopped

oil, as needed

kosher salt, as needed

Dressing:

1 tbsp. Sugar

juice of 2 limes

1 ½  tbsp. fish sauce

4 large handfuls mixed greens

1 cucumber, seeded and thinly sliced

1 pkg. rice noodles (thin rice noodles)

½ cup peanuts, toasted*

  • Bring a pot of water to the boil.  This is good time to finely chop the garlic, ginger, green onion and chili

  • Heat a large frying pan over medium-high heat.  Be sure your pan is pre-heated before adding oil, to ensure a crispy crust. 

  • Drizzle in oil to cover, about 2 tbsp. and then add in chicken.  Your pan will be loud and sizzle and spout for about a minute or so.  Begin to break up the chicken for about 2 minutes until white and cooked through, and then reduce heat to medium.  Do not disturb for 5-7 minutes.  This will allow the chicken to brown nice and crispy on the bottom.  

  • Meanwhile, make dressing and cook noodles: whisk together all dressing ingredients and set aside

  • Cook rice noodles by dropping in boiling water for 2-3 minutes.  Rinse under cold running water and set aside in a bowl

  • Add in ginger, garlic and chili to the pan of crispy chicken.  Sauté for 2-3 minutes 

  • Bring the salad together!  -Toss mixed greens and cucumber with dressing

  • -divide rice noodles on 4 plates (might need to de-stick with a bit of water

  • -top with greens, toasted peanuts & crispy chicken

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