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 www.realsimple.com.