Grilled Ginger-Sesame Chicken Salad

  1. Marinade: In a medium bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha and salt to blend. Transfer 3 tablespoons of the marinade to a baking dish, add chicken and turn to coat. Cover and refrigerate at least 30 minutes, turning after 15 minutes.
  2. Dressing: Whisk vinegar and green onions into the remaining marinade. Set aside.
  3. Heat a grill pan over medium-high heat. Remove chicken from marinade, add to grill pan, and cook about 4 minutes per side or until chicken shows no sign of pink when pierced in the thickest part with the tip of a small sharp knife. Transfer to a cutting board and let rest 15 minutes.
  4. Cut chicken crosswise into 1/4-inch-thick slices.
  5. For the Salad: In a large bowl, toss chicken, cabbage, carrots, green onions, cilantro and half of the almonds with enough dressing to coat lightly.
  6. Mound salad in center of 4 plates. Re-whisk dressing and drizzle a little over and around salad. Sprinkle with the remaining almonds and sesame seeds.

soy sauce, fresh ginger, canola oil, hoisin sauce, sesame oil, chili sauce, kosher salt, chicken breast halves, red wine vinegar, green onion, salad, cabbage, carrots, green onions, cilantro, slivered almonds, white sesame seeds, black sesame

Taken from www.food.com/recipe/grilled-ginger-sesame-chicken-salad-501431 (may not work)

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