Grilled Ginger-Sesame Chicken Chopped Salad

Serves: 4

This grilled ginger-sesame chicken chopped salad is a great one to add to your rotation. It’s easy, it is incredibly flavorful and all the textures in this salad are amazing – the crunch, the chew, the tenderness and the unique bite from the sesame seeds.

Dovetailing Tip: Use leftover chicken from Meal 1, cut into strips or cubes. No marinade time here - just toss the salad together, add the dressing and it is ready to eat.

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1/4 cup low-sodium soy sauce
2 tablespoons finely minced ginger
3 tablespoons olive oil
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1/2 teaspoon salt, add more to taste as desired
1/4 cup red wine vinegar
1/4 cup chopped green onion, green and white parts
2 (9 oz) boneless skinless chicken breasts
1 pound 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 teaspoon white sesame seeds, toasted
1 teaspoon black sesame seeds (or an additional 1 tsp white, toasted)


For the marinade:

In a mixing bowl (or 2-cup liquid measuring cup), whisk together soy sauce, ginger, olive oil, hoisin sauce, sesame oil, and 1/2 tsp salt (adding more salt to taste as desired). 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 marinade 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 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.


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