Grilled Ginger-Sesame Chicken Chopped Salad
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.
|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.