Ginger Chicken With Cucumber-Spinach Salad
By ltrodrigu
Ingredients
- 4 chicken breast halves, pounded to 1/4 inch thick
- 2 scallions, trimmed and thinly sliced
- 1 3-inch piece fresh ginger, peeled and thinly sliced
- 1 lime, halved
- 1/4 cup olive oil
- kosher salt
- freshly ground black pepper
- 2 teaspoons lemon juice
- 3 cups baby spinach
- 1 small cucumber, seeded and thinly sliced (about 2/3 cup)
- 1/2 small red onion, thinly sliced
- 1 red chili pepper, seeded and thinly sliced
Details
Adapted from realsimple.com
Preparation
Step 1
In a large bowl, combine the chicken, scallions, half the ginger, the juice from the lime, 2 tablespoons of the oil, 1 teaspoon salt, and ⅛ teaspoon black pepper. Toss to combine well and set aside for 15 minutes.
Meanwhile, in a large saucepan, add the remaining ginger, juiced lime halves, and an inch of water. Place a large steamer basket (or colander) in pan. Bring to a boil.
Remove the chicken from the marinade and place in the steamer in a single layer. Steam until cooked through, about 5 minutes, flipping once halfway through. Remove to a plate and cover to keep warm.
In a large bowl, whisk together the lemon juice, remaining 2 tablespoons oil, ½ teaspoon salt, and ⅛ teaspoon pepper.
Add the spinach, cucumber, red onion, and chili pepper. Toss well. Serve over the chicken.
You'll also love
- Maaloubit Arnabit (Upside Down... 4.3/5 (4 Votes)
- Pear Pinwheels 3.6/5 (5 Votes)
- Cauliflower with Bagna Cauda 4.3/5 (4 Votes)
- Warm Spinach Salad with Bacon,... 4.4/5 (5 Votes)
- Creamed Spinach 4.3/5 (4 Votes)
- Pita Bread Salad with Tomatoes and... 4/5 (9 Votes)
Review this recipe