Grilled Ginger-Sesame Chicken Salad Recipe

Name: Grilled Ginger-Sesame Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup reduced sodium soy sauce; 3 tablespoons very finely chopped peeled fresh ginger; 3 tablespoons canola oil; 2 tablespoons hoisin sauce; 1 tablespoon toasted sesame oil; 1 teaspoon sriracha Asian chili sauce; 1 teaspoon kosher salt; 2 (9 ounce) boneless skinless chicken breast halves; 1/4 cup red wine vinegar; 1/4 cup minced green onion (white and green parts); For the Salad; 1 lb napa cabbage, halved lengthwise, very thinly sliced crosswise; 2 carrots, cut into matchstick-size strips (or shredded); 3 green onions, thinly sliced on a sharp diagonal (white and green parts); 2/3 cup lightly packed fresh cilantro leaves; 1/2 cup slivered almonds, toasted; 1 teaspoon white sesame seeds, toasted; 1 teaspoon black sesame seed (optional)

Servings: persons

1/4 cup reduced sodium soy sauce
3 tablespoons very finely chopped peeled fresh ginger
3 tablespoons canola oil
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1 teaspoon sriracha Asian chili sauce
1 teaspoon kosher salt
2 (9 ounce) boneless skinless chicken breast halves
1/4 cup red wine vinegar
1/4 cup minced green onion (white and green parts)
For the Salad
1 lb napa cabbage, halved lengthwise, very thinly sliced crosswise
2 carrots, cut into matchstick-size strips (or shredded)
3 green onions, thinly sliced on a sharp diagonal (white and green parts)
2/3 cup lightly packed fresh cilantro leaves
1/2 cup slivered almonds, toasted
1 teaspoon white sesame seeds, toasted
1 teaspoon black sesame seed (optional)

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.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup reduced sodium soy sauce, 3 tablespoons very finely chopped peeled fresh ginger, 3 tablespoons canola oil, 2 tablespoons hoisin sauce, and more.

Yes, Grilled Ginger-Sesame Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Ginger-Sesame Chicken Salad

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