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Fresh Spicy Chicken Salad with Ginger and Lemon photo

Spicy Chicken Salad with Ginger and Lemon

A spicy chicken salad featuring leftover chicken or turkey with cilantro, green onion, and chopped peanuts. (Title includes ginger and lemon.)
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Prep Time 14 minutes
Cook Time 8 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 6 cups leftover chicken or turkey diced into 1 inch cubes
  • 1 cup thinly sliced green onion
  • 1 cup chopped fresh cilantro see notes
  • 1/2 cup chopped peanuts see notes

Equipment

  • Salad spinner
  • Large mixing bowl
  • Knife
  • Cutting Board

Method
 

Instructions
  1. Rinse the cilantro in a salad spinner or under cold water, spin or pat dry, then chop to yield 1 cup chopped fresh cilantro.
  2. Wash and dry the green onions, trim any root ends and wilted tips, and thinly slice to yield 1 cup thinly sliced green onion.
  3. Coarsely chop the peanuts and measure 1/2 cup chopped peanuts; set aside a small portion if you want to use some for garnish.
  4. Put the 6 cups leftover chicken or turkey (already diced into 1-inch cubes) into a large mixing bowl.
  5. Add the chopped cilantro and thinly sliced green onion to the bowl with the chicken. Gently toss until evenly combined.
  6. Either fold the chopped peanuts into the entire salad now, or sprinkle the peanuts on each serving when plated, according to your preference.
  7. Serve immediately or refrigerate until ready to serve.

Notes

Cilantro should be rinsed and dried before chopping (see step 1).
You can reserve a small portion of the chopped peanuts for garnish (see step 3).