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

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.