You are here: Home » Recipes » Ginger Tempura Chicken and Watercress Salad With Creamy Lemongrass Dressing Ginger Tempura Chicken and Watercress Salad With Creamy Lemongrass Dressing Yield 4 servings PrintEmail Ingredients Chicken1-1/2 pound chicken breast halves, boneless and skinlessCreamy Lemongrass Dressing3/4 cup mayonnaise1 tablespoon chopped lemongrass1/2 teaspoon ground ginger1 clove clove garlic, roughly chopped3/4 teaspoon Asian fish sauce or oyster sauce1/4 teaspoon hot sauce1/4 cup fresh lime juice1 tablespoon sugarTempura Batter1 cup flour1 teaspoon ginger1/8 teaspoon cayenne pepper1/2 teaspoon salt1 cup lime-flavored seltzer water3 cups canola oil, for frying8 cups watercress, arugula or mixed salad greens1 cup diced fresh or canned pineapple1/2 cup shelled pistachio nuts, toasted Instructions Slice chicken into ¾-inch strips horizontally across the breast. Set aside. In food processor or blender, combine all ingredients for lemongrass dressing; pulse until smooth. Set aside. In large saucepan or deep fryer, place oil and heat oil to 350 F. In large mixing bowl, combine all ingredients for tempura batter. Dip each piece of chicken into batter, allowing excess to drip off. Gently lower battered chicken into hot oil and fry for 2 ½ – 3 minutes, turning once during cooking. Chicken will need to be cooked in a few batches, as pieces should not touch. (Chicken will not brown; it will remain a pale tan color.) Remove chicken to paper towels to drain. In large serving bowl, place salad green, pineapple pieces and pistachios. Add dressing and toss well to coat. Place chicken over greens and sprinkle with toasted pistachios.