Paleo’s Choice: Ginger Chicken with Cucumber-Spinach Salad

By August 7, 2010Uncategorized

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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

1 1/2 teaspoons kosher salt

1/4 teaspoon 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

In a large bowl, combine the chicken, scallions, half the ginger, the juice from the lime, half the oil, 1 teaspoon of the salt, and half the ground pepper. Toss to combine well and set aside for 15 minutes.

Meanwhile, in a large saucepan, combine the rest of the ginger and the juiced lime halves. Add 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 halfway through. Remove to a plate and cover to keep warm.  In a large bowl, whisk together the lemon juice and the remaining oil, salt, and pepper. Add the spinach, cucumber, red onion, and chili pepper. Toss well. Serve topped with the Cucumber-Spinach Salad.  From


Author Terra

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