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Chicken vegetable and ginger salad Recipe

Updated on July 1, 2015

Chicken vegetable and ginger salad

This recipe can be used as an appetizer or as a snack. Since this dish has vegetables and white meat so this is as healthy as it can get. This is one dish which comes as a blessing for those mothers who always complain that their children eat nothing or do not eat vegetables. Try to give this dish to children and see the plates being empty quickly. Again this dish too is easy to make and ingredients are easily available in stores as well as on or


Serves 4

1. Chicken breasts: 4 skinless and boneless.

2. Scallions: 4

3. Ginger: 1 inch / 2.5 cm piece

4. Garlic: 2 cloves crushed

5. Vegetable / peanut oil: 2 Tbsp

For Salad:

6. Vegetable / peanut oil: 1 Tbsp

7. Onion: 1 large sliced.

8. Garlic: 2 cloves chopped.

9. Baby corns: 120 grams / 4 Oz halved lengthwise

10. Snow peas: 120 grams / 4 Oz halved lengthwise

11. Red Bell Pepper: 1 seeded and sliced.

12. Cucumber: 1 peeled and sliced.

13. Thai Soy sauce: 4 Tbsp.

14. Jaggery : 1 Tbsp

15. Thai basal leaves

16. Egg Noodles: 200 grams/ 6 oz.

5 out of 5 stars from 1 rating of Chicken vegetable and ginger salad Recipe


1. Take chicken breasts and cut them in to large cubes of about 1 inch.

2. Now chop the scallions.

3. Finely chop the ginger.

4. In shallow dish mix oil, chopped scallions, chopped ginger and crushed garlic.

5. Add chicken in to this.

6. Now cover and leave this for 4 to 5 hours to marinate.

For salad:

1. Take a large pan.

2. Heat oil.

3. Add sliced onion in to it and cook for couple of minutes.

4. Now add remaining vegetables except cucumber to this.

5. Cook for couple of minutes.

6. It should be tender by now.

7. Add jaggery, cucumber, 2 Tbsp and basil.

8. Mix gently.

9. Now soak the noodles in hot water for couple of minutes or as instruction says.

10. Drain them well.

11. Sprinkle 2 Tbsp on noodles and arrange them on serving plates.

12. Now top the noodles with the cooked vegetables.

13. Now in the same pan add some oil if required.

14. Now put the pan on high heat.

15. Cook till chicken is brown on all side.

16. Now arrange the chicken on top of salad.

17. Serve it hot or warm.

Tip: if Jaggery is not available then you can use soft light brown sugar.

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    • Indian Chef profile image

      Indian Chef 5 years ago from New Delhi India

      Thanks Marissa Buhalog for continuous support to my pages here.

    • profile image

      Marissa Buhalog 5 years ago

      Your absolutely correct Indianchef..Not just the kids will love this recipe adults as well.

    • Indian Chef profile image

      Indian Chef 6 years ago from New Delhi India

      Thanks cat

    • Cat R profile image

      Cat R 6 years ago from North Carolina, U.S.

      That sounds great!

    • Indian Chef profile image

      Indian Chef 6 years ago from New Delhi India

      Thanks senoritaa.

    • Senoritaa profile image

      Senoritaa 6 years ago

      Great recipe, and healthy as well. Will definitely try.