Ginger marinated chicken salad
3 servings
20 minutes
Chicken salad marinated in ginger is a harmony of flavors and textures, combining tender chicken fillet, aromatic ginger, and fresh vegetables. The origins of this dish trace back to European cuisine, but the influence of Asian marinades adds an Eastern touch. Ginger, known for its warming properties, delicately enriches the meat, while soy sauce and white wine add depth to the flavor. Mushrooms, cherry tomatoes, and snap peas bring juiciness and lightness to the salad, making it perfect for both dinner and festive gatherings. This dish pairs wonderfully with crispy bread or light white wine, creating a gastronomic symphony in every forkful.
1
Clean and grate the ginger, add sugar, a little salt, and most of the oil. Mix everything thoroughly.
- Ginger: 2 tablespoons
- Sugar: to taste
- Olive oil: 70 ml
2
Cut the chicken fillet into large pieces, rub it with this mixture, and leave it in the refrigerator for 2 hours.
- Chicken breast fillet: 500 g
3
Mix soy sauce and white wine, bring to a boil, add sliced mushrooms and boil for 5 minutes. Cool down.
- Soy sauce: 100 ml
- Sweet white wine: 100 ml
- Button mushrooms: 100 g
4
Boil or sauté the snap peas in a small amount of water in a pan, or bake them - as desired.
- Snap peas: 150 g
5
Fry the marinated chicken in a pan for about 10 minutes, then let it cool and slice it into strips.
- Chicken breast fillet: 500 g
6
Add peas and quartered cherry tomatoes to the chicken, and pour with mushroom sauce.
- Snap peas: 150 g
- Cherry tomatoes: 150 g
- Soy sauce: 100 ml
- Button mushrooms: 100 g
