Ginger Scallion Chicken Salad with Charred Potatoes and Pickled Red Onions
May 23, 2023, Updated Mar 01, 2025
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This is one of the first dinners using my marinated ginger scallion chicken. I like to prep ahead by marinating the chicken and pickling the red onions on Sunday. Spend the 30 minutes here prepping for the week, and once it’s a weeknight evening, this dish will come together in less than 20 minutes. The combination of flavors, textures, and those pickled red onions is delicious, and I know you all will love this recipe.
video tutorial:
Ginger Scallion Chicken Salad with Charred Potatoes and Pickled Red Onions
- Total Time: 50 minutes
- Yield: 4
Description
A hearty, yet healthy salad with an asian flare and zingy fresh pickled red onions.
Ingredients
For the Ginger Scallion Chicken
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11/2 lbs (pounds) chicken thighs boneless skinless
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2 teaspoons kosher salt
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1 inch knob ginger – 1″, peeled and minced
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4 Cloves Garlic – Minced
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1/2 Bunch scallions – 3 stalks, chopped
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freshly ground black pepper
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2 tablespoons neutral oil
For the Salad
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1 Head romaine lettuce
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4 persian cucumbers
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1 lb (pound) baby potatoes
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1 Tablespoon olive oil
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kosher salt freshly ground black pepper
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1/4 Cup pickled red onions see recipe below
For the Pickled Red Onions
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1 red onion – sliced 1/4″ thick
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1 Cup water
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1 Cup white vinegar
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2 Tablespoons white sugar
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2 Tablespoons kosher salt
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1 bay leaf
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1 Tablespoon black peppercorn
For the Jalapeño Lime Dressing
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2 Limes – juiced, about 2 tablespoons
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2 Tablespoons champagne vinegar or white wine vinegar
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1 Tablespoon Honey
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1/2 Teaspoon kosher salt
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1 jalapeno – seeds removed, minced
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1 Teaspoon garlic powder
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1 Tablespoon fish sauce
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freshly ground black pepper
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1/2 Cup olive oil
Instructions
- If you haven’t yet marinated the chicken, do so. Prep the garlic, ginger, and scallions. Then, combine all ingredients in a mixing bowl, and let sit while you work on the other components.
- Prep the veggies – chop the romaine, thinly slice the potatoes, and cut the cucumbers.
- Heat a large saute pan on medium high heat and add a tablespoon of oil. Add the thinly sliced potatoes and the chicken (on separate sides of the pan). Cook for 4-5 minutes on each side, or until the potatoes are golden brown and the chicken is cooked through. Add salt and pepper to the potatoes and give it a mix. Dice the chicken into bite sized pieces.
- While the potatoes and chicken are cooking, make the dressing. Combine all ingredients in a mason jar or bowl and whisk to combine until emulsified.
- Place the lettuce in a serving bowl. Top with the cucumbers, cooked potatoes, chopped chicken, pickled red onions, and a couple tablespoons of the dressing. Mix, then enjoy!
- Slice the red onion in 1/4″ pieces. Add this to a glass jar.
- In a small pot, add the water and bring this up to a simmer. Turn off the heat then add the sugar, salt, spices, and vinegar. Immediately pour this over the onions directly into the glass jar and let cool at room temperature for 30 minutes. Then, use or store in the refrigerator for up to 3 weeks.
Notes
I like to meal prep the jalapeño lime vinaigrette and pickled red onions at the beginning of the week. This helps make this meal quick and delicious!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: stove top
- Cuisine: Asian inspired
This recipe, combined with the noodle bowl version, has become a go-to meal for us almost every week! It’s easy to prepare ahead of time and everything comes together quickly. We add a bit of crunchy chili oil at the end for an extra kick 🙂
So glad to hear you love it – and chili oil is always a great idea!!
Hi, in the recipe for the chicken, it says “3 stalks, chopped freshly ground pepper”. Is it celery stalks?
Hi Miriam! Thanks for catching that – it’s 3 stalks of scallions (from the previous line), and Freshly ground pepper is another line. I just updated – sorry about that and thanks for commenting!