Time: 1 hour.
Complexity: easily
Servings: 4

Chicken breast is sautéed with ginger, coriander, and green onions, then tossed with a tangy ginger dressing, infusing it with a ton of spicy, tangy, and herbal flavor. The salad is served in lettuce leaf bowls for a light, refreshing appetizer.

Ingredients:

Chicken salad

• 4 slices of fresh ginger
• 2 sprigs of coriander
• 3 green onions
• 1 small carrot, cut in half
• 700 g of bone-in, skinless chicken breast halves
• 4 cups homemade or store-bought lightly salted chicken broth
• 2 cucumbers, seeded and diced
• 1/4 medium jicama, peeled and diced
• 0.5 cups cilantro leaves, coarsely chopped
• 1 cup grape tomatoes, halved
• 1 green onion, thinly sliced
• 1/4 cup toasted cashews, chopped
• Low-fat ginger dressing, recipe below
• 1 head Boston lettuce, leaves separated

Low-fat ginger dressing

• Juice of 1 lime (about 2 tbsp)
• 1 tbsp. freshly grated peeled ginger root
• 1 tbsp soy sauce
• 1 teaspoon Asian chili paste, such as sambal oelek
• 2 tsp Southeast Asian fish sauce
• 1/4 teaspoon coarse salt
• 1 tbsp. broth from poached chicken
• 2 tablespoons extra-virgin olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, Boston salad, ginger root, cucumbers, carrot, grape tomatoes, cilantro, jicama, green onions, sambal olek, fish sauce, lime juice, coriander

We recommend

Preparation:

Step 1
• Place the ginger, coriander, green onions, carrots, and chicken breasts in a medium saucepan. Pour in the broth and bring to a gentle simmer. Reduce the heat to very low and cover. Simmer the chicken for 20 minutes, or until firm to the touch. Remove the pan from the heat, uncover, and let the chicken cool in the liquid for about 30 minutes. Remove the meat from the bones and cut into small pieces. Set the broth aside.
Step 2
• Combine the chicken with the remaining salad ingredients and drizzle with the ginger dressing. Spoon about 1/3 cup of the salad dressing onto each lettuce leaf.
Step 3
• Serve 3-4 lettuce leaves per person, garnished with a lime wedge if desired.
  
  Low-fat ginger dressing:
  
  In a small bowl, combine the lime juice, ginger, soy sauce, chili powder, fish sauce, salt, and broth. Gradually whisk in the oil, starting with a few drops and then adding the rest until you have a smooth dressing.

Votes: 4