1teaspoonginger juice from 1 knob of ginger about 2 1/2" longinstructions below
1limezested and juiced
1tablespoonhoney
1tablespoonunseasoned rice wine vinegar
1teaspoonwasabi powder or several dashes of hot sauceto taste
½teaspoonkosher salt
¼teaspoonblack pepper
for the hoisin-lime sauce
2tablespoonsgrapeseed oil
1largeclove garlicminced
1teaspoonginger juice
6tablespoonshoisin sauce
2tablespoonslime juice
pinch of kosher salt
for the salad
4cupscooked chicken breastshredded or diced
3scallionsthinly sliced on a bias
1red bell peppercut into 1" matchsticks
1largecarrotpeeled and julienned or grated on a box grater
6mandarin orangessupremed or 1 11-oz. can mandarin oranges, rinsed and well drained
⅓cupcilantroroughly chopped
2tablespoonsmint leaveschopped fresh
1 6-ounce packagebaby arugula
⅓cupcashewsroughly chopped, plus additional for garnish
sprinklecrispy chow mien or rice noodlesfor garnish and crunch
black sesame seedsoptional
Instructions
For the Ginger Juice
Using a microplane grater, grate the knob of ginger until it has been reduced to pulp. Scoop up the pulp into a fine mesh sieve. Hold the sieve over a bowl and press on the solids with the back of a spoon. Extract as much of the ginger juice as possible, rolling the pulp back onto itself and pressing. Discard the solids. You should have about 2-3 teaspoons of juice. Divide the juice into two small bowls. One is for the hoisin-lime sauce, the other is for the asian vinaigrette.
For the Vinaigrette
Combine the grapeseed oil, ginger juice, lime zest and juice, honey, garlic, vinegar, wasabi powder, salt and pepper into a small bowl. Whisk to combine. Taste for seasonings, adjust if necessary and set aside.
for the hoisin-lime sauce
In a small bowl combine the grapeseed oil, garlic, ginger juice, hoisin sauce, lime juice and a pinch of kosher salt. Whisk to combine - sauce will be thick and creamy. Taste for seasonings and adjust if necessary.
For The Salad
In a large bowl combine the scallions, bell pepper, carrot, orange segments, cilantro and mint leaves. Toss to combine. Add the chicken and toss to combine. Add the cashews and spoon 2-3 tablespoons of asian vinaigrette over the salad and toss well to coat. You can add more dressing if necessary, but don't overdress the salad.
To Serve
Divide arugula onto four plates. Top the arugula with mounds of the chicken salad. Drizzle scant amount of hoisin lime sauce over the salad and dot along the rim of the plate. Sprinkle the salad with additional cashews, chow mien or rice noodles and black sesame seeds, if desired. Enjoy.