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Title: Ginger Chicken w/Crisp Napa Salad
Categories: Poultry, Herbs, Greens, Chilies, Citrus
Yield: 4 servings

4 Boned, skinned chicken
- breasts; patted dry
Salt
2 tb Fine grated ginger
1 cl Garlic; fine grated
1/4 c Chopped fresh cilantro
1/2 ts Ground cayenne
6 tb Neutral oil
1 Lime
1/2 sm Head napa cabbage; cut
- lengthwise
1 Seedless cucumber; thin
- sliced
1/2 c Sliced chives; (1/2"
- lengths)
1/2 c Mint leaves
2 tb Rice vinegar, distilled
- white vinegar or apple
- cider vinegar

Place chicken breasts between two sheets of parchment
paper or plastic wrap. Using a rolling pin or a bottle,
pound each to an even 1/2" thickness. Season both sides
with salt.

In a small bowl, combine the ginger, garlic, cilantro,
cayenne and 4 tablespoons oil. Finely grate the lime
zest directly into the bowl; reserve the lime. Rub both
sides of the chicken breasts with the marinade. Let sit
at room temperature for at least 10 minutes.

Meanwhile, cut the cabbage lengthwise, core it, then
slice crosswise into 1/2" strips. Transfer to a large
bowl and toss in the cucumber slices, chives and mint
leaves.

Heat a large skillet over medium-high heat. Pour in 1
tablespoon oil and heat until shimmering, about 1
minute. Place the chicken breasts in the skillet and
cook, turning once, until golden brown and cooked
through, about 4 minutes per side. Cut the reserved lime
in half and squeeze the juice over the chicken; slice
the chicken. Transfer the chicken to serving plates and
slice.

Toss the cabbage mixture with the vinegar and remaining
1 tablespoon oil. Season to taste with salt and serve
alongside the chicken.

By: Yewande Komolafe

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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