Ginger Sesame Chicken Salad

by Petroleum Wholesale

This grilled ginger-sesame chicken chopped salad is a great one to add to your rotation. It’s easy, it isScreen Shot 2015-12-22 at 2.03.20 PM 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.

Ingredients

Dressing and Marinade

  • 1/4 c low-sodium soy sauce
  • 2 Tbsp finely minced ginger
  • 3 Tbsp canola oil
  • 2 Tbsp hoisin sauce
  • 1 Tbsp toasted sesame oil (I used regular un-toasted since it’s all I had)
  • 1 tsp Sriracha (I didn’t even notice it, so if you like heat add a little more)
  • 1/2 tsp salt, then more to taste as desired
  • 1/4 cup red wine vinegar
  • 1/4 cup chopped green onions, green and white parts

Salad

  • 2 (9 oz) boneless skinless chicken breasts
  • 1 lb 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 tsp white sesame seeds, toasted
  • 1 tsp black sesame seeds (or an additional 1 tsp white, toasted)

Instructions

For the marinade:

  1. In a mixing bowl (or 2-cup liquid measuring cup), whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha and 1/2 tsp salt (adding more salt to taste as desired, original recipe calls for 1 tsp salt, I added 3/4 tsp and I still thought that was too much, especially for a healthy salad). 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:

  1. 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:

  1. Heat a grill or grill pan over stove top over medium-high heat. Brush grill lightly with canola or 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.
  2. To assemble salad:
  3. 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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