Grilled Ginger-Sesame Chicken Salad
This Grilled Ginger-Sesame Chicken Salad features boneless chicken breasts marinated in a ginger-soy-hoisin mixture, then grilled and sliced thin. The salad combines shredded Napa cabbage, shredded carrots, scallions, cilantro, almonds, and optional toasted sesame seeds for a crunchy texture and fresh herbal notes. A tangy dressing made from the remaining marinade with red wine vinegar ties the elements together, delivering a balance of savory, sweet, and slightly spicy flavors. It’s a composed salad that works as a light meal or a flavorful side dish with varying textures.
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
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 537
% 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.