Grilled Ginger-Sesame Chicken Chopped Salad
User Reviews
5
Grilled Ginger-Sesame Chicken Chopped Salad
Description
The chicken breast is marinated in a mixture of soy sauce, minced ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt, allowing the flavors to penetrate before grilling. The marinade is partially reserved and combined with red wine vinegar and green onions to create a bright, flavorful dressing. The chicken is grilled over medium-high heat until cooked through, retaining moisture and smoky grill notes.
The salad base consists of thinly sliced napa cabbage, julienned carrots, toasted slivered almonds, chopped cilantro, and both green and white parts of green onions, creating a complex texture profile from crunchy to tender. The dressing is tossed with the salad, then sliced grilled chicken is added on top. Toasted white and black sesame seeds add a final nutty garnish.
This salad works well as a nutritious, flavorful lunch or dinner option, combining protein and fresh vegetables with a vivid dressing.
Ingredients
Dressing and Marinade
- 1/4 cup soy sauce low-sodium
- 2 Tbsp ginger finely minced
- 3 Tbsp canola oil
- 2 Tbsp hoisin sauce
- 1 Tbsp sesame oil I used regular un-toasted since it's all I had, toasted
- 1 tsp sriracha (I didn't even notice it, so if you like heat add a little more)
- 1/2 tsp salt , then more to taste as desired
- 1/4 cup red wine vinegar
- 1/4 cup green onion green and white parts, chopped
Salad
- 2 (9 oz) chicken breast boneless skinless
- 1 lb Napa cabbage , halved lengthwise and thinly sliced crosswise
- 1 1/2 - 2 cups carrot or 2 medium carrots cut into matchsticks, matchstick cut
- 2/3 cup almonds toasted, slivered or sliced
- 1/2 cup cilantro chopped, leaves
- 3 green onion green and white parts, chopped
- 1 tsp white sesame seeds , toasted
- 1 tsp black sesame seeds (or an additional 1 tsp white, toasted)
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 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).
- 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 remaining dressing 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.
Notes
- This recipe is adapted from Curtis Stone via Menu Musings and includes precise marinade and dressing proportions to balance flavors.
- Marinate chicken for at least 30 minutes and up to 1 day, refrigerating during this time for best flavor uptake.
- Reserve marinade portions separately to prepare the dressing, especially if marinating longer than 1 hour, to avoid contamination.
- Use a grill or grill pan preheated to medium-high heat and lightly oiled to achieve a good sear without sticking.
- Adjust the salt in marinade and dressing to taste, starting with recommended amounts and increasing as preferred.
User Reviews
Overall Rating
5
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