GINGER CHICKEN WITH CUCUMBER SPINACH SALAD
Printer Friendly Version
Ingredients
4 Chicken Breast halves, pounded to ¼ inch think
2 scallions, trimmed and thinly sliced
1 3-inch piece fresh ginger peeled and thinly sliced
1 lime, halved
4 T olive oil
1 ½ tsp kosher salt
¼ tsp ground black pepper
1 tsp lemon juice
3 cups baby spinach
1 small cucumber, seeded and thinly sliced (about 2/3 cup)
½ small red onion, thinly sliced
1 red chili pepper, seeded and thinly sliced
In a large bowl, combine chicken, scallions, half the ginger, juice from
lime, 2 Tbsp of olive oil, 1 tsp of the salt and half the pepper. Toss well
to combine and set aside for 15 minutes.
In a large sauce pan (or deep skillet to accommodate steamer basket),
combine the rest of the ginger and the juiced lime halves. Add about an
inch of water, place a large steamer basket in the pan and 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 half way
through. Remove to a plate and cover to keep warm.
In a large bowl, whisk together the lemon juice, 2 Tbsp of olive oil, ½ tsp
salt and remaining pepper. Add the spinach, cucumber, red onion and chili
pepper. Toss well.
Served chicken topped with Cucumber Spinach Salad.
First Place Winner! January 2007
Mary Jeanne Bruce of Red Bluff
|
