Chicken with Ginger and Green Onion Salt Dip

Randy Mayor; Jan Gautro

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.

Yield: 4 servings (serving size: 3/4 cup chicken, about 2 tablespoons dip, and 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 374
  • Calories from fat: 30%
  • Fat: 12.5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 5.8g
  • Protein: 34.8g
  • Carbohydrate: 27.7g
  • Fiber: 1.3g
  • Cholesterol: 89mg
  • Iron: 2.5mg
  • Sodium: 785mg
  • Calcium: 17mg

Ingredients

  • 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

Preparation

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