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Ginger Scallion Chicken Salad with Charred Potatoes and Pickled Red Onions

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5 from 1 review

  • Author: Jackie
  • Total Time: 50 minutes
  • Yield: 4

Description

A hearty, yet healthy salad with an asian flare and zingy fresh pickled red onions. 

Ingredients

For the Ginger Scallion Chicken 

  • 11/2 lbs (pounds) chicken thighs boneless skinless

  • 2 teaspoons kosher salt

  • 1 inch knob ginger – 1″, peeled and minced

  • 4 Cloves Garlic – Minced

  • 1/2 Bunch scallions – 3 stalks, chopped

  • freshly ground black pepper

  • 2 tablespoons neutral oil

For the Salad

  • 1 Head romaine lettuce

  • 4 persian cucumbers

  • 1 lb (pound) baby potatoes

  • 1 Tablespoon olive oil

  • kosher salt freshly ground black pepper

  • 1/4 Cup pickled red onions see recipe below

For the Pickled Red Onions

  • 1 red onion – sliced 1/4″ thick

  • 1 Cup water

  • 1 Cup white vinegar

  • 2 Tablespoons white sugar

  • 2 Tablespoons kosher salt

  • 1 bay leaf

  • 1 Tablespoon black peppercorn

For the Jalapeño Lime Dressing

  • 2 Limes – juiced, about 1/4 cup

  • 2 Tablespoons champagne vinegar or white wine vinegar

  • 1 Tablespoon Honey

  • 1/2 Teaspoon kosher salt

  • 1/4 jalapeno – seeds removed, minced

  • 1 Teaspoon garlic powder

  • 1 Tablespoon fish sauce

  • freshly ground black pepper

  • 1/2 Cup olive oil

Instructions

  1. If you haven’t yet marinated the chicken, do so. Prep the garlic, ginger, and scallions. Then, combine all ingredients in a mixing bowl, and let sit while you work on the other components.
  2. Prep the veggies – chop the romaine, thinly slice the potatoes, and cut the cucumbers.
  3. Heat a large saute pan on medium high heat and add a tablespoon of oil. Add the thinly sliced potatoes and the chicken (on separate sides of the pan. Cook for 4-5 minutes on each side, or until the potatoes are golden brown and the chicken is cooked through. Add salt and pepper to the potatoes and give it a mix. Dice the chicken into bite sized pieces.
  4. While the potatoes and chicken are cooking, make the dressing. Combine all ingredients in a mason jar or bowl and whisk to combine until emulsified.
  5. Place the lettuce in a serving bowl. Top with the cucumbers, cooked potatoes, chopped chicken, pickled red onions, and a couple tablespoons of the dressing. Mix, then enjoy!
For the Quick Pickled Red Onions
  1. Slice the red onion in 1/4″ pieces. Add this to a glass jar.
  2. In a small pot, add the water and bring this up to a simmer. Turn off the heat then add the sugar, salt, spices, and vinegar. Immediately pour this over the onions directly into the glass jar and let cool at room temperature for 30 minutes. Then, use or store in the refrigerator for up to 3 weeks.

Notes

I like to meal prep the jalapeño lime vinaigrette and pickled red onions at the beginning of the week. This helps make this meal quick and delicious!

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: stove top
  • Cuisine: Asian inspired

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Find it online: https://easygourmetbyjackie.com/ginger-scallion-chicken-salad-with-charred-potatoes-and-pickled-red-onions/