Lemon and Ginger Chicken Salad

Lemon and Ginger Chicken Salad

This Lemon and Ginger Chicken Salad is proof that salads can make the most deliciously satisfying dinners! Tangy flavours of lemon combined with fiery ginger makes this dish so irresistible. And what’s great is that it is super healthy so you’ll have zero guilt indulging on it.

Lemon and Ginger Chicken Salad
Lemon and Ginger Chicken Salad – Recipe and Food Photography by Shika Finnemore, The Bellephant

I created this recipe on a whim last month using whatever I had in my fridge and pantry at the time and it has definitely paid off. We’ve been enjoying my Lemon and Ginger Chicken Salad once a week since. I even double up on the chicken so there’s enough for lunch the next day. If you’re into meal prepping, you can either precook your chicken for the week or keep some marinading in the fridge for you to fry as and when you need it.

What really makes this salad is the marinade for the chicken. As well as adding tonnes of flavour to the chicken, once cooked it also becomes the dressing for the salad veggies.

Lemon and Ginger Chicken Salad

If you try this or any of my other recipes, I’d love to see a snap. Tag me in your photos using #thebellephant on InstagramTwitter or Facebook.

Lemon and Ginger Chicken Salad

Total Time: 30 minutes

Serves: 4

Lemon and Ginger Chicken Salad


  • 1 tbsp oil
  • 4 boneless, skinless chicken thighs
  • 600g salad vegetables of choice*
  • *I love using lettuce, carrots, beetroot and red cabbage
  • Fresh coriander, chopped
  • For the marinade:
  • 2 lemons
  • 2 thumbs of ginger
  • 6 garlic cloves
  • 3 red finger chillies (optional)
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil (or olive oil)
  • Salt to taste


  1. Blend together the juice of the lemons with the ginger, garlic, chillies, soy sauce, sesame oil and salt to form the marinade.
  2. Slice the chicken thigh into bite size chunks. Place in a bowl and stir in the marinade ensuring the chicken is well covered.
  3. Optional: Cover and refrigerate for 30 minutes.
  4. While the chicken marinades, finely shred your salad vegetables using a knife, grater or mandolin slicer.
  5. Heat the oil in a large frying pan. Cook the chicken and the marinade for 5-10 minutes on each side until cooked through. Do this in batches if needed.
  6. Set aside the chicken and cooked marinade from the pan and allow to cool.
  7. Stir through the shredded salad vegetables and sprinkle on chopped coriander before serving.

Note: When frying the chicken make sure to adjust the heat accordingly to prevent the sauce from burning on the pan. I usually use a medium-high heat.



  1. What do i do with the ginger, grate it?

  2. amazing recipe!! so simple and easy to make. This is the 3rd time i’ve made it and it doesnt disappoint 🙂 the first time i ate with rice and this time with a very similar salad and works well either way.

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