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Grilled Ginger-Sesame Chicken Chopped Salad

easy, fresh grilled ginger and sesame chicken chopped salad perfect for summer Barbecues

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

Ingredients

Dressing and Marinade
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp finely minced ginger
  • 3 Tbsp canola oil
  • 2 Tbsp hoisin sauce
  • 1 Tbsp toasted sesame oil (I used regular un-toasted since it's all I had)
  • 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 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)

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

  • Recipe adapted from Curtis Stone via Menu Musings
  • Recipe adapted from Curtis Stone via
  • Menu Musings