Ok, so this really isn’t a chicken salad. Normally the term chicken salad is reserved for finely cut up chicken with mayo or other food glue, spices, celery or whatever else you like. Here, I really just mean a salad topped with Spicy Chicken. I guess its misleading, but I’ve already typed out this ridiculous explanation and I don’t want to have to think of something else.
With the Vegetarian out of town until Wed., I opted to go with a few Asian type dishes while she is gone. Does she like Asian foods? Yes. Does she loves them, with a few exceptions? No. Therefore for lunch I opted for this quick salad. You’ll see what dinner is later.
Serves 2 – easily doubled for more
1 Chicken Breast, sliced thinly against the grains
1 teaspoon (or more if you like it spicy) sriracha sauce
1 1/2 tablespoons rice vinegar
1 teaspoon fish sauce
1 garlic clove, minced
1 tablespoon fresh ginger, minced
1 1/2 tablespoons light soy sauce
1 1/2 romain hearts (more or less, depending how much salad you want)
1/2 red pepper, chopped
fresh black pepper
1 tablespoon cooking oil, not olive oil
Cut chicken and place in medium bowl. Add sriracha, 1 tablespoon rice vinegar, fish sauce, half the garlic, half the ginger, 1 tablespoon soy sauce. Mix to coat and marinate at least 15 minutes.
Heat medium skillet over medium-low heat with oil. Once hot, add chicken and cook until tender, about 10 minutes. Once chicken is nearly cooked, add red peppers. You can increase heat to medium if its not browning the chicken.
While chicken is cooking, in small ramekin or bowl, mix remaining ginger, garlic, rice vinegar, soy sauce, black pepper to taste. This is your extra dressing, but is also optional, and you could also use a premade dressing, like a wasabi ginger.
Serve chicken and red peppers over salad. Top with optional dressing and enjoy!