Grilled Ginger-Sesame Chicken Salad
User Reviews
5
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Prep Time
30 mins
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Cook Time
8 mins
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Additional Time:
15 mins
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Total Time
53 mins
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Servings
4
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Calories
537 kcal
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Course
Salad
Grilled Ginger-Sesame Chicken Salad
Description
Grilled Ginger-Sesame Chicken Salad combines juicy, marinated chicken breast with a crisp medley of Napa cabbage, shredded carrots, and fresh herbs such as cilantro and scallions. The chicken is marinated in a mixture of soy sauce, fresh ginger, hoisin sauce, and oils, which imparts a savory and mildly sweet taste. After grilling the chicken to tender perfection and slicing it thin, it is tossed with the fresh vegetables and toasted almonds that provide crunch and nuttiness. A dressing made from the leftover marinade with added red wine vinegar and scallions adds acidity and depth to the salad.
The salad balances textures from tender grilled chicken and crisp, fresh vegetables, while the toasted almonds and sesame seeds add a nutty crunch. The flavor profile ranges from the bright ginger and savory soy to subtle heat from optional sriracha. This salad serves well as a main course or a hearty side, offering a refreshing alternative to heavier dishes.
For best results, marinate the chicken thoroughly and allow it to rest after grilling to retain juices. Using the whole marinade as dressing is an option but will increase intensity of flavors, so adjust according to preference. The salad can be plated with extra dressing and nuts sprinkled on top as a finishing touch.
Ingredients
- MARINADE AND DRESSING
- 1/4 cup soy sauce reduced-sodium
- 3 Tablespoons ginger fresh, peeled, finely chopped
- 3 Tablespoons canola oil
- 2 Tablespoons hoisin sauce
- 1 Tablespoon sesame oil
- 1 teaspoon sriracha optional
- 1 teaspoon kosher salt
- 2 boneless skinless chicken breast halves
- 1/4 cup red wine vinegar
- 1/4 cup scallions white and green parts, minced
- Salad
- 1 lb. Napa cabbage halved lengthwise, very thinly sliced crosswise
- 2 carrot I purchased pre-shredded and used about 1 1/2 cups, shredded
- 3 scallions white and green parts, thinly sliced
- 2/3 cup cilantro leaves lightly packed, fresh
- 1/2 cup almonds toasted, slivered
- 1 teaspoon sesame seeds toasted (optional)
Instructions
MARINADE:
- In a medium bowl whisk soy sauce, ginger, oils, hoisin sauce, srirachi, and salt. Transfer 6 Tablespoons of the marinade to a baking dish, add the chicken and turn to coat. cover and refrigerate for 30 minutes, turning after 15 minutes.
DRESSING:
- Whisk vinegar and scallions into the remaining marinade and set aside.
- Grill the chicken over medium-high heat, and cook about 4 minutes per side. Transfer to a cutting board and let rest for 15 minutes.
- Cut chicken crosswise into 1/4 inch thick slices.
- In a large bowl, toss chicken and vegetables, and half of the almonds with enough dressing to coat lightly.
- Plate and add additional dressing and top with remaining almonds and sesame seeds.
Notes
- Use all the marinade for both marinating and dressing if you prefer a stronger ginger-soy flavor throughout the salad.
- Let the grilled chicken rest before slicing to maintain juiciness.
- Toast almonds and sesame seeds just before assembling to enhance their flavor and crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 537kcal | 27% |
| Carbohydrates | 22g | 7% |
| Protein | 27g | 54% |
| Fat | 38g | 58% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 32g | 188% |
| Cholesterol | 53mg | 18% |
| Sodium | 2662mg | 111% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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