This post may contain affiliate links. Please read our disclosure policy.
This Spicy Miso Chicken Salad is packed with flavor and will remind you of your favorite lettuce cups!
While you can absolutely enjoy this chicken mixture in lettuce cups, I often like to chop my greens up to keep it simple and easily eat with a fork! Making this recipe a lazy girl, deconstructed lettuce cup!
Like lettuce cups, the flavor is, of course, all in the filling! So this ground chicken is packed with flavor. Specifically, the miso gives it a burst of umami, combined with sriracha for a bit of a kick.
Ingredients:
- Avocado Oil
- Shallot
- Garlic
- Fresh Ginger
- Crushed Red Pepper Flakes
- Ground Chicken or Turkey
- Salt and Pepper
- Green Onions
- Toasted Sesame Oil
- White Miso Paste
- Sriracha
- Coconut Aminos
- Fresh Mint Leaves
- Fresh Cilantro Leaves
- Butter Lettuce
- Dry Roasted Unsalted Peanuts
- Limes
Step-by-Step:
Step One: Saute the Aromatics
Heat the oil in a large skillet over medium heat. Add the shallot, garlic, ginger, and red pepper flakes and cook, stirring, until tender, about 2 minutes.
Step Two: brown the Ground Chicken
Add the ground chicken, salt, pepper, and white parts of the green onions. Cook, breaking up the meat with the edge of a spoon until cooked through, 5 to 7 minutes.
Step Three: Flavor the Chicken
Add in the sesame oil, miso paste, sriracha, and coconut aminos and stir until well combined and the miso paste is well incorporated into the mixture. Stir in the mint, cilantro, and green parts of the onion.
Step Four: Serve and Enjoy!
To serve, divide the lettuce in the bottom of a bowl. Spoon the miso chicken mixture over the top. Garnish with a little more mint and cilantro, a sprinkle of the peanuts for a crunch, and serve with a wedge of lime.
This bright, crunchy salad is simple to make and comes together in just 20 minutes! I hope y’all love this Spicy Miso Chicken Salad.
craving more recipes like this one? try these!
Thai Basil Chicken Lettuce Cups
Spicy Miso Chicken Salad
Ingredients
- 2 tablespoons avocado oil
- 1 large shallot, diced small
- 2 garlic cloves, minced
- 1- inch knob fresh ginger, peeled and finely grated
- ½ teaspoon crushed red pepper flakes
- 1 ½ lbs ground chicken or turkey (preferably dark meat)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 green onions, thinly sliced on the diagonal, green and white parts separated
- 1 teaspoon toasted sesame oil
- 2 tablespoons white miso paste
- 1 tablespoon sriracha, or more to taste
- 3 tablespoons coconut aminos
- ¼ cup roughly chopped mint leaves, plus more for garnish
- ¼ cup roughly chopped cilantro leaves, plus more for garnish
- 2 heads butter lettuce, roughly chopped
- ¼ cup roughly chopped dry roasted unsalted peanuts
- 1 lime cut into wedges, for serving
Instructions
- Heat the oil in a large skillet over medium heat. Add the shallot, garlic, ginger, and red pepper flakes and cook, stirring, until tender, about 2 minutes.
- Add the ground chicken, salt, pepper, and white parts of the green onions. Cook, breaking up the meat with the edge of a spoon until cooked through, 5 to 7 minutes.
- Add in the sesame oil, miso paste, sriracha, and coconut aminos and stir until well combined and the miso paste is well incorporated into the mixture.
- Stir in the mint, cilantro, and green parts of the onion.
- To serve, divide the lettuce in the bottom of a bowl. Spoon the miso chicken mixture over the top. Garnish with a little more mint and cilantro, a sprinkle of the peanuts for a crunch, and serve with a wedge of lime.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
Looove this recipe for an easy one-pot, high-protein meal
OMG this is incredibly delicious! It’s so rich bursting with flavor. Will definitely be in our regular rotation. Thank you Alex!
Glad you loved it!
Also served with red cabbage wedges as a “scooper”. Loved the seasonings!! So fresh. Used white pepper instead of black for a more Asian twist.