Chilled Chicken Salad with Ginger Sauce and 100% Italiano EVOO

Mediterranean flavors, oriental spices, exotic tastes and 100% Italiano EVOO. The result? A cold salad that's perfect to bring to the beach.

COOK TIME 5 minutes
PREP TIME 45 minutes

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Robust and intense, this 100% Italian extra virgin olive oil adds a bold kick to this dish.


  • 1 / whole chicken breast
  • 1 / avocado
  • to taste / mixed baby salad leaves
  • 1 / red onion
  • 1 glass / lager beer
  • 1 teaspoon / cumin powder
  • 1 piece / ginger root
  • to taste / black pepper

Ginger Sauce

  • 1 / lime, juiced & grated
  • 1 teaspoon / mustard
  • 1 piece / ginger root
  • a pinch of / salt
  • 1/2 cup / 100% Italiano Sustainable Extra Virgin Olive Oil


Prepare the chicken ahead of time so that it can cool. Wash the chicken breast and dry it thoroughly with a paper towel. Cut it in half, remove the bones and slice it into strips. Place it in a bowl and season with salt, pepper, cumin powder and a glass of lager. Cover and leave to marinate in the fridge for at least 30 minutes.

Peel the onions and cut them into segments. Heat a griddle over strong heat and grill the onions for a couple of minutes. Drain all the marinade from the chicken and add it to the onions. Brush with Zucchi 100% Italiano extra virgin olive oil and cook briskly in a frying pan, stirring frequently, for about 5 minutes, until the meat is thoroughly cooked. Transfer to a plate and leave to cool.

Prepare the ginger sauce. Place the grated rind and juice of the lime, a teaspoon of mustard, a teaspoon of grated ginger and a pinch of salt in the blender jug. Blend, dribbling in about half a glass of Zucchi 100% Italiano EVOO, to make a smooth sauce.

Wash the baby salad leaves and drain them thoroughly. Peel the avocado and cut it into segments. Arrange all the ingredients in a wide bowl, add the chicken strips and dress with the ginger sauce, then serve immediately.