Grilled Ginger-Sesame Chicken Salad

Name: Grilled Ginger-Sesame Chicken Salad
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1/4 cup reduced sodium soy sauce; 3 tablespoons very finely chopped peeled fresh ginger; 3 tablespoons canola oil; 2 tablespoons hoisin sauce; 1 tablespoon toasted sesame oil; 1 teaspoon sriracha Asian chili sauce; 1 teaspoon kosher salt; 2 (9 ounce) boneless skinless chicken breast halves; 1/4 cup red wine vinegar; 1/4 cup minced green onion (white and green parts); 1 lb napa cabbage, halved lengthwise, very thinly sliced crosswise; 2 carrots, cut into matchstick-size strips (or shredded); 3 green onions, thinly sliced on a sharp diagonal (white and green parts); 2/3 cup lightly packed fresh cilantro leaves; 1/2 cup slivered almonds, toasted; 1 teaspoon white sesame seeds, toasted; 1 teaspoon black sesame seed (optional)

Submitted by gailanng

"A flavorful oriental salad from Curtis Stone via redbookmag.com."

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Ready In:: 1hr 10mins
Ingredients:: 17
Serves:: 4

ingredients

¹⁄₄ cup reduced sodium soy sauce
3 tablespoons very finely chopped peeled fresh ginger
3 tablespoons canola oil
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1 teaspoon sriracha Asian chili sauce
1 teaspoon kosher salt
2 (9 ounce) boneless skinless chicken breast halves
¹⁄₄ cup red wine vinegar
¹⁄₄ cup minced green onion (white and green parts)
For the Salad
1 lb napa cabbage, halved lengthwise, very thinly sliced crosswise
2 carrots, cut into matchstick-size strips (or shredded)
3 green onions, thinly sliced on a sharp diagonal (white and green parts)
²⁄₃ cup lightly packed fresh cilantro leaves
¹⁄₂ cup slivered almonds, toasted
1 teaspoon white sesame seeds, toasted
1 teaspoon black sesame seed (optional)

directions

Marinade: In a medium bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha and salt to blend. Transfer 3 tablespoons of the marinade to a baking dish, add chicken and turn to coat. Cover and refrigerate at least 30 minutes, turning after 15 minutes.
Dressing: Whisk vinegar and green onions into the remaining marinade. Set aside.
Heat a grill pan over medium-high heat. Remove chicken from marinade, add to grill pan, and cook about 4 minutes per side or until chicken shows no sign of pink when pierced in the thickest part with the tip of a small sharp knife. Transfer to a cutting board and let rest 15 minutes.
Cut chicken crosswise into 1/4-inch-thick slices.
For the Salad: In a large bowl, toss chicken, cabbage, carrots, green onions, cilantro and half of the almonds with enough dressing to coat lightly.
Mound salad in center of 4 plates. Re-whisk dressing and drizzle a little over and around salad. Sprinkle with the remaining almonds and sesame seeds.

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Reviews

I took this salad to a get together with friends and it was a hit with no left overs. We did not marinade the chicken as written because we didn't read the directions properly. But it still worked out. Be careful with the marinade/dressing as it is pretty strong and a little goes a long way. When it says dress lightly, PLEASE dress lightly taste and add more as needed. It's fairly easy to make and delicious.

Laurens Auntie

RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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