Ginger Chicken With Cucumber-Spinach Salad

Photo by Quentin Bacon
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  • Serves 4
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  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 261 calories
    • Fat 14 g
    • Sat Fat 2 g
    • Cholesterol 78 mg
    • Sodium 670 mg
    • Protein 30 mg
    • Carbohydrate 4 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 46 mg


  1. Check 4 chicken breast halves, pounded to 1/4 inch thick
  2. Check 2 scallions, trimmed and thinly sliced
  3. Check 1 3-inch piece fresh ginger, peeled and thinly sliced
  4. Check 1 lime, halved
  5. Check 1/4 cup olive oil
  6. Check kosher salt and black pepper
  7. Check 2 teaspoons lemon juice
  8. Check 3 cups baby spinach
  9. Check 1 small cucumber, seeded and thinly sliced (about 2/3 cup)
  10. Check 1/2 small red onion, thinly sliced
  11. Check 1 red chili pepper, seeded and thinly sliced


  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.
  2. 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.
  3. 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.
  4. In a large bowl, whisk together the lemon juice, remaining 2 tablespoons oil, ½ teaspoon salt, and ⅛ teaspoon pepper.
  5. Add the spinach, cucumber, red onion, and chili pepper. Toss well. Serve over the chicken.