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Chicken with Ginger and Green Onion Salt Dip

Randy Mayor; Jan Gautro
Yield 4 servings (serving size: 3/4 cup chicken, about 2 tablespoons dip, and 1/2 cup rice)
This pungent dip is, as the name suggests, salty. Use it in small amounts. The Vietnamese boil chicken with the skin on and chop the bird into bite-sized pieces through the bones. The chicken is then dipped into this fragrant condiment and eaten with rice on the side. Steamed, roasted, or grilled chicken also will work. Here, shredded rotisserie chicken breast makes this a quick and easy dish. You can also drizzle some of the dip over the chicken and serve the rest in a small bowl.


  • 1/4 cup minced green onions
  • 2 tablespoons grated peeled fresh ginger
  • 2 1/2 tablespoons vegetable oil
  • 1 1/2 teaspoons kosher salt
  • 3 cups shredded cooked chicken breast
  • 2 cups hot cooked rice

Nutrition Information

  • calories 374
  • caloriesfromfat 30 %
  • fat 12.5 g
  • satfat 2.3 g
  • monofat 3.3 g
  • polyfat 5.8 g
  • protein 34.8 g
  • carbohydrate 27.7 g
  • fiber 1.3 g
  • cholesterol 89 mg
  • iron 2.5 mg
  • sodium 785 mg
  • calcium 17 mg

How to Make It

  1. Combine first 4 ingredients in a medium bowl, stirring with a whisk. Arrange chicken over rice; serve with dip.