Spicy Miso Chicken Salad
Servings: 4
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
Calories: 427kcal | Carbohydrates: 14g | Protein: 35g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 1354mg | Potassium: 1276mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3103IU | Vitamin C: 15mg | Calcium: 78mg | Iron: 3mg