Chicken · ALWAYS FREE
Ginger-steamed chicken & cucumber salad
Tender steamed chicken tossed with cucumber, carrot, scallions and a ginger-lime sesame dressing.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- On a board reserved for raw poultry, divide the chicken into four similarly sized portions, splitting thick breasts horizontally so no piece is thicker than 1 inch / 2.5 cm. Do not rinse chicken. Place in one layer on a rimmed heatproof plate that fits inside a covered steamer, leaving space around the plate for steam. Spread with 0.247 oz ginger.
- Bring water below the plate to a steady simmer. Cover and steam for approximately 18–25 minutes, until every chicken portion reaches 165°F / 74°C in its thickest part. Add time as needed; color alone is not a safety test. Lift out carefully, keeping all plate juices.
- Rest for 5 minutes, then shred with clean forks. Cool for a further 10 minutes while preparing the vegetables with clean utensils. Slice the cucumber into thin half-moons and cut the carrot into fine matchsticks.
- Whisk the soy sauce, lime juice, sesame oil, remaining 0.247 oz ginger and all cooked chicken plate juices in a large bowl. Add the chicken, cucumber, carrot and scallions; toss well. Sprinkle with all the sesame seeds.
- Divide all chicken, vegetables and dressing into four equal portions and serve promptly, lightly warm or cool. Refrigerate within 2 hours in shallow covered containers and use within 3–4 days. Keep chilled if carrying for lunch.
Estimated nutrition
Per serving · 1 of 4- Calories
- 289 kcal
- Protein
- 36.7 g
- Total carbohydrate
- 12 g
- Total fat
- 10.5 g
- Total sugars
- 4.5 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All measured chicken, cooked plate juices, seeds and dressing are included and divided into four equal portions. Any unconsumed dressing would lower actual intake. Dairy-free status depends on soy sauce and other packaged ingredient labels. Contains soy, wheat and sesame; no allergen-safety claim is made.
View the ingredient calculations · Source 1Why it’s in this collection
- Dairy-Free: Complete ingredient review of Ginger-steamed chicken & cucumber salad: raw boneless skinless chicken breast; trimmed cucumber; peeled carrot; sesame seeds; reduced-sodium soy sauce; lime juice; sesame oil; peeled ginger; trimmed scallions. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference - High Protein: 600 g of the weighed raw edible protein ingredient supplies 33.75 g estimated protein per equal portion using the retained USDA profile; other ingredients are excluded from this conservative anchor. Brand and cooking losses vary. Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
