Butter Leaf Salad with Spicy Miso Chicken | The Kitchen Scout

Ingredients

• 1 Tablespoon avocado or other neutral oil
• 1 shallot, diced small
• 2 garlic cloves, minced
• 2 teaspoons minced fresh ginger (or 2 frozen ginger cubes)
• 3 green onions, thinly sliced on the diagonal, white and green parts separated
• 1/4 teaspoon crushed red pepper flakes, more to taste
• 1 pound ground chicken (or turkey), preferably not breast meat
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon sesame oil
• 1 Tablespoon plus 1 teaspoon white miso paste
• 2 teaspoons sriracha, or more to taste
• 2 Tablespoons reduced sodium soy sauce or Tamari
• 2 Tablespoons chopped fresh mint leaves, plus more for garnish
• 2 Tablespoons chopped fresh cilantro leaves, plus more for garnish
• 1 large head butter lettuce, roughly torn (use 2 if they are small, see note)
• 1-2 Persian cucumbers, thinly sliced on a mandolin
• 1 cup sugar snap peas, sliced on the diagonal
• Thinly sliced red onion
• 2 Tablespoons roughly chopped dry roasted unsalted peanuts
• Lime wedges for serving