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Ginger Chicken With Cucumber-Spinach Salad

Ginger Chicken With Cucumber-Spinach Salad
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Serves 4| Hands-On Time: | Total Time:


  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.
By May, 2003

Nutritional Information

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

Quick Tip

Poached Cod With Cabbage and Peas
This crispy spinach salad is also delicious with poached fish in place of chicken.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.