Chile-Garlic Chicken Salad
with Ginger Rice

 

This is not your average chicken salad. In this recipe, I toss shredded rotisserie chicken with smashed cucumbers and a punchy chile-garlic vinaigrette. The quick, lightly-dressed salad is then piled on warm ginger rice and finished with a scallion and fresh ginger relish that you are going to want to spoon over everything. This recipe is complex and satisfying, but won’t leave you feeling too full or weighed down. It’s a great light dinner or heartier lunch, especially for those looking to eliminate dairy and gluten. I use basmati rice here, but you can easily swap in a long-grain brown rice. Consult the package directions as the amount of liquid and cook time may vary.

 

Serves 4

Ginger Rice

  • 1½ cups chicken stock or low-sodium broth

  • 1 cup basmati or jasmine rice

  • 2 Tablespoons minced peeled fresh ginger

  • 2 garlic cloves, minced

  • ½ teaspoon kosher salt

Scallion-Ginger Relish

  • 1½ cups thinly sliced scallions, green and white parts

  • ¼ cup minced peeled fresh ginger

  • 3 Tablespoons grapeseed or canola oil

  • 1 Tablespoon low-sodium soy sauce

  • 1 Tablespoon rice vinegar

  • Kosher salt and black pepper

Chicken Salad

  • 4 small Persian cucumbers

  • 2 Tablespoon chili-garlic sauce (such as Sambal)

  • 2 Tablespoon low-sodium soy sauce

  • 2 Tablespoon rice vinegar

  • 1 teaspoon toasted sesame oil

  • 3 cups shredded rotisserie chicken

  • Kosher salt and black pepper

  • Small cilantro sprigs, for garnish 

  • Lime wedges, for serving

    1. Make the Ginger Rice In a small saucepan, combine all of the ingredients and bring to a boil. Cover and cook over low heat until the rice is tender and the liquid has fully evaporated, 12 to 15 minutes. Fluff the rice with a fork and keep warm.

    2. Meanwhile, Make the Scallion-Ginger Relish In a small bowl, combine all of the ingredients. Season with salt and pepper. 

    3. Make the Chicken Salad Set the Persian cucumbers on a work surface. Using a rolling pin or the bottom of a clean skillet, gently crush the cucumber. They should still hold their shape. Coarsely chop.

    4. In a large bowl, whisk the chile-garlic sauce with the soy sauce, rice vinegar and sesame oil. Add the cucumber and chicken and toss to coat. Season with salt and pepper. 

    5. In four shallow bowls, add a scoop of rice and top with some of the chicken salad. Garnish with small cilantro sprigs and serve, passing the scallion-ginger relish on the side.