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.