Grilled Sesame Chicken Salad

By BClover

Ingredients

• Dressing and Marinade
• 1/4 c low-sodium soy sauce
• 2 Tbsp finely minced ginger
• 3 Tbsp canola oil
• 2 Tbsp hoisin sauce
• 1 Tbsp toasted sesame oil
• 1 tsp Sriracha
• 1/2 tsp salt, then more to taste as desired
• 1/4 cup red wine vinegar
• 1/4 cup chopped green onions, green and white parts
• Salad
• 2 (9 oz) boneless skinless chicken breasts
• 1 lb napa cabbage, halved lengthwise and thinly sliced crosswise
• 1 1/2 – 2 cups matchstick carrots, or 2 medium carrots cut into matchsticks
• 2/3 cup slivered or sliced almonds, toasted
• 1/2 cup cilantro leaves, chopped
• 3 chopped green onions, green and white parts
• 1 tsp white sesame seeds, toasted
• 1 tsp black sesame seeds (or an additional 1 tsp white, toasted)

Details

Servings 4
Adapted from foodnfocus.com

Preparation

Step 1

Instructions

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 ½ tsp salt (adding more salt to taste as desired.) 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 marinate at least 30 minutes, or up to 1 day.

For the dressing: Add red wine vinegar and ¼ 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. Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips about ¼-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.

Instructions