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Weight Control


Ginger Chicken with Cucumber-Spinach Salad

Ginger Chicken with Cucumber-Spinach Salad

Hands-on Time:

20 minutes

Total Time:

40 minutes


  • Ginger Chicken
    • 7 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
    • 6 teaspoon sesame oil (dark)
    • 5 teaspoon of honey
    • 10 teaspoon of light soy sauce
    • 1/4 teaspoon freshly ground black-pepper
    • 2 teaspoons lemon juice
  • Cucumber-Spinach Salad
    • 3 cups baby spinch
    • 1 small cucumber, seeded and thinly sliced (about 2/3 cup)
    • 1/2 small red onion, thinly sliced
    • 1 medium carrot thinly sliced
    • 1/2 red pepper thinly sliced
    • 1 red chili pepper, seeded and thinly sliced or substitute w/ red pepper flakes


  1. In a large bowl, combine the chicken, scallions, and the marinade. Marinate for 2-3 hours.
  2. Meanwhile, in a large saucepan, add ginger and the juiced lime halves. Add about an inch of water & place a large steamer basket (or large colander) 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.
  3. In a large bowl, re-whisk the remaining marinade to use as a salad dressing. Add the spinach, cucumber, red onion, carrots, red pepper and chili pepper. Toss well. Serve the remaining chicken topped with the cucumber-spinach salad.

Yields 4 servings.

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