For all my foodies out there that love Hainanese Chicken, THIS is the salad for you! And if you have no idea what I’m talking about, you definitely need to keep reading ;). I’ve taken the the two things we love most about this dish (the ginger sauce and moist chicken) and put them into a healthier version. You’re probably thinking, “Salad, for dinner??” But I promise this salad will leave you feeling satisfied. It has just the right balance between bright and intense flavors, and the protein from the chicken will keep you full longer. Best of all, it is SO easy and simple to make. The traditional version of this dish requires boiling a whole chicken, while this recipe only uses chicken breasts. The fresh ginger, lime juice, and chili sauce make this refreshing salad perfect for any summer meal!
HELPFUL TIP: It’s always a bummer to have to buy a big piece of ginger and only use a small portion of it for your recipe. You don’t have to throw away the rest though! All you need to do is peel and cut the ginger into 1 to 2 inch pieces. Then put into a Ziploc bag and freeze. Simply take out as many pieces as you need every time you cook. You’ll need to let it thaw for a few minutes before slicing or chopping, but you can use it completely frozen if grating. Your ginger will last for months in the freezer!
Recipe
Yield: 2 servings
INGREDIENTS:
2 to 3 boneless, skinless chicken breasts (about 1 lb.)
kosher salt
1 small shallot, grated
1 (2 in.) piece of ginger, grated
5 tbsp. extra virgin olive oil
1 1/2 tbsp. toasted sesame oil
1 tsp. sugar
1 tsp. Sambal Oelek chili sauce
Juice of 1 lime
1/2 English cucumber, halved lengthwise and thinly sliced
1 small daikon*, peeled and cut into matchsticks
1 (7 oz.) bag arugula*
DIRECTIONS:
1. Place chicken into a medium pot and fill with just enough water to cover. Add 2 tablespoons salt and bring to a boil.
2. Once chicken begins to boil, immediately reduce heat to medium. Continue to simmer until chicken is just cooked, about 15 minutes.
3. Meanwhile, prepare a bowl of salted ice water. Drain chicken and place into ice water for 1 minute. Drain chicken again and set aside. (Don’t skimp out on the ice! The ice water gives the chicken its amazing texture.)
4. In a small bowl, mix shallot, ginger, 3 tablespoons olive oil, sesame oil, and 1/2 teaspoon each salt and sugar. Set aside.
5. In a large bowl, combine remaining 2 tablespoons olive oil, 1 teaspoon salt, remaining 1/2 teaspoon sugar, chili sauce, and lime juice. Add cucumber, daikon, and arugula; toss to evenly coat.
6. Slice chicken at a slight diagonal.
7. Divide salad onto two plates. Add chicken and top with ginger sauce.
*Note: You can substitute the daikon with a bunch of radishes, thinly sliced. I also use watercress instead of arugula sometimes. Both have the spicy flavor needed to stand up to the ginger sauce.
