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 .
Asian ginger chicken salad


  • 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)

    Let's make this cocktail

  • 1

    Preparation of the Ginger Chicken: Heat a little oil in a frying pan over medium heat.

  • 2

    Fry the chicken cubes until golden brown and cooked through, about 5-7 minutes. Remove from heat and let cool.

  • 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.

  • 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.

  • 5

    Add the cooled chicken cubes to the salad.

  • 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.