Asian ginger chicken salad
For 2 people. Chicken and fresh vegetables in a ginger-lime dressing, a spicy and refreshing choice that goes well with the spicy G'nger Pure .
Ingredients
- 300 grams chicken breast, cut into cubes
- 150 grams mixed greens (such as romaine, iceberg lettuce, mesclun)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cucumber, thinly sliced
- 2 spring onions, finely chopped
- 2 tablespoons toasted sesame seeds (optional, for garnish)
- Fresh cilantro or parsley, finely chopped (optional, for garnish)
For the Ginger-Lime Dressing:
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- Juice of 1 lime
- 1 clove garlic, minced
- 1 teaspoon honey
- Pinch of red pepper flakes (optional, for extra heat)
Bring directly
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1
Preparation of the Ginger Chicken: Heat a little oil in a frying pan over medium heat.
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2
Fry the chicken cubes until golden brown and cooked through, about 5-7 minutes. Remove from heat and let cool.
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3
Preparation of the Ginger-Lime Dressing: In a small bowl, combine the soy sauce, sesame oil, rice vinegar, grated ginger, lime juice, minced garlic, honey, and red pepper flakes (if using). Stir well to combine everything.
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4
Assembling the Salad: In a large bowl, combine the mixed greens, red bell pepper, yellow bell pepper, cucumber slices, and finely chopped spring onions.
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5
Add the cooled chicken cubes to the salad.
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6
Serving: Shake the ginger-lime dressing well and pour it over the salad. Gently toss the salad to evenly distribute the dressing. Garnish with toasted sesame seeds and fresh cilantro or parsley, if desired.
Let's make this cocktail
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