Grilled Ginger-Sesame Chicken Chopped Salad

Name: Grilled Ginger-Sesame Chicken Chopped Salad
Cook time: 10 min
Total time: 10 min
Yield: 2 serving(s)
Ingredients: 1/4 cup low sodium soy sauce; 2 tablespoons finely minced ginger; 3 tablespoons canola oil; 2 tablespoons hoisin sauce; 1 tablespoon toasted sesame oil; 1 teaspoon sriracha sauce; 1/2 teaspoon salt; 1/4 cup red wine vinegar; 1/4 cup chopped green onion, green and white parts; 2 (9 ounce) boneless skinless chicken breasts; 1 lb napa cabbage, halved lengthwise and thinly sliced crosswise; 1 1/2-2 cups matchstick carrots; 2/3 cup slivered almonds, toasted; 1/2 cup cilantro leaf, chopped; 3 chopped green onions, green and white parts; 1 teaspoon white sesame seeds, toasted; 1 teaspoon black sesame seed (or an additional 1 tsp white, toasted)

Submitted by SB61287

"Found this on Curtis Stone's web page"

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Ready In:: 10mins
Ingredients:: 17
Serves:: 2

ingredients

¹⁄₄ cup low sodium soy sauce
2 tablespoons finely minced ginger
3 tablespoons canola oil
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1 teaspoon sriracha sauce
¹⁄₂ teaspoon salt
¹⁄₄ cup red wine vinegar
¹⁄₄ cup chopped green onion, green and white parts
2 (9 ounce) boneless skinless chicken breasts
1 lb napa cabbage, halved lengthwise and thinly sliced crosswise
1 ¹⁄₂ - 2 cups matchstick carrots
²⁄₃ cup slivered almonds, toasted
¹⁄₂ cup cilantro leaf, chopped
3 chopped green onions, green and white parts
1 teaspoon white sesame seeds, toasted
1 teaspoon black sesame seed (or an additional 1 tsp white, toasted)

directions

For the marinade:
In a mixing bowl (or 2-cup liquid measuring cup), whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha and 1/2 tsp salt (adding more salt to taste as desired, original recipe calls for 1 tsp salt, I added 3/4 tsp and I still thought that was too much, especially for a healthy salad). Add chicken breasts to a large resealable bag and add 3 Tbsp of the marinade mixture, reserving remaining. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 30 minutes, or up to 1 day.
For the dressing:
Add red wine vinegar and 1/4 cup chopped green onions to marinade mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).
For the salad:
Heat a grill or grill pan over stove top over medium-high heat. Brush grill lightly with canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through (it should register to 165 degrees in center of chicken when tested with a meat thermometer). Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips about 1/4-inch thick.
To assemble salad:
In a large bowl toss together cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve.