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Grilled Ginger-Sesame Chicken Chopped Salad
5 from 21 votes

Grilled Ginger-Sesame Chicken Chopped Salad

This grilled ginger-sesame chicken chopped salad combines marinated and grilled chicken breast with crunchy napa cabbage, matchstick carrots, toasted almonds, cilantro, and green onions. The salad is dressed with a tangy, slightly spicy ginger-soy vinaigrette accented by sesame oil and seeds. The mixture of textures and bold Asian-inspired flavors creates a refreshing, substantial salad well suited for a main course.

Prep Time
40 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
50 mins
Servings: 4 servings
Course: Salad
Cuisine: American

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

    Cup of Yum
  1. For the marinade:
  2. 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).
  3. 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.
  4. For the dressing:
  5. 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).
  6. For the salad:
  7. 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).
  8. Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips about 1/4-inch thick.
  9. To assemble salad:
  10. 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.