Ginger Chicken With Cucumber-Spinach Salad

Ginger Chicken With Cucumber-Spinach Salad
Quentin Bacon

Serves 4
preparation
20
minutes
cooking
40
minutes
other
15
minutes

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 and 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

Directions

  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.
Kay Chun
April 2003

Nutritional Information

  • Per Serving
  • Calories 261
  • Calcium 46 mg
  • Carbohydrate 4 g
  • Cholesterol 78 mg
  • Fat 14 g
  • Fiber 1 g
  • Iron 2 mg
  • Protein 30 mg
  • Sat Fat 2 g
  • Sodium 670 mg
What does this mean? See Nutrition 101.