Ceylon Ginger & Pepper Summer Chicken Salad

Total Time: 🕑 1 hour 30 minutes
🧂 Prep Time: 20 minutes
Cutting and marinating the chicken: 15 minutes
Prepping dressing ingredients: 5 minutes

🕒 Marinating Time: 1 hour (minimum)
You can marinate overnight for stronger flavor.

🔥 Cooking Time: 10–12 minutes
Grilling chicken (5–6 minutes per side)
Whisking dressing: 3–5 minutes

A vibrant summer salad featuring the zesty warmth of Ceylon Ginger and the subtle heat of Ceylon Black Pepper, complemented by fresh greens and a light coconut-lime dressing.

Ingredients

For the Chicken Marinade:

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 1 tbsp ground Ceylon Ginger (The True Organics)
• ½ tsp ground Ceylon Black Pepper (The True Organics)
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 2 garlic cloves, minced
• 1 tsp salt
• Juice of ½ lime

For the Coconut-Lime Dressing:

• ½ cup canned coconut milk
• 1 tbsp lime juice
• ½ tsp ground Ceylon Ginger
• ¼ tsp ground Ceylon Black Pepper
• 1 tsp honey
• Pinch of salt
• Optional: chopped cilantro or green onions for garnish

For the Salad:

• 4 cups mixed greens (arugula, spinach, romaine)
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced thin
• ¼ red onion, thinly sliced
• ½ avocado, sliced

Directions

Step 1: Marinate the Chicken

1. In a large bowl, combine all marinade ingredients.
2. Add chicken and toss to coat evenly.
3. Cover and refrigerate for at least 1 hour (or overnight for maximum flavor).

Step 2: Grill the Chicken

1. Preheat your grill (or grill pan) to medium-high.
2. Grill chicken for 5–6 minutes per side, or until cooked through and lightly charred.
3. Let rest for 5 minutes before slicing into strips.

Step 3: Make the Coconut-Lime Dressing

1. In a small saucepan, combine all dressing ingredients.
2. Simmer on low heat for 2–3 minutes, stirring occasionally.
3. Let cool slightly and pour into a small bowl.

Step 4: Assemble the Salad

1. In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and avocado.
2. Top with sliced grilled chicken.
3. Drizzle with coconut-lime dressing.
4. Garnish with cilantro or green onions if desired.

Serving Ideas

• Serve as a light, healthy lunch or dinner.
• Great for summer BBQs or meal prep.
• Pairs well with a side of jasmine rice or quinoa.

Why This Recipe Works

• Ceylon Ginger adds a fresh, warm spiciness that brightens the salad.
• Ceylon Black Pepper provides a subtle heat without overpowering the flavors.
• Coconut-lime dressing balances the spice with creamy, tangy notes.
• Quick to make, yet feels like a gourmet fusion dish.

Use the Best Ingredients

For authentic flavor, use organic Ceylon Ginger and Ceylon Black Pepper from The True Organics.

🛒 Shop Premium Spices Here: The True Organics