Grilled Ginger-Sesame Chicken Chopped Salad
Napa cabbage with chicken and chopped vegetables smothered with a tangy dressing.
Ingredients
- 1/4 c low-sodium soy sauce
- 2 Tbsp finely minced ginger
- 3 Tbsp olive oil
- 2 Tbsp hoisin sauce
- 1 Tbsp toasted sesame oil
- 1 tsp Sriracha or garlic chili sauce
- 3 Tbsp red wine vinegar
- 3 chopped green onions, scallion, or leeks green and white parts
- 3-4 boneless skinless chicken breasts or thighs
- 1 napa cabbage halved lengthwise and thinly sliced crosswise
- 2 medium carrots cut into matchsticks
- 2/3 cup slivered or sliced almonds
- 1/2 cup cilantro leaves chopped
- 2 tsp black sesame seeds
Instructions
Marinade
- Whisk together soy sauce, ginger, olive oil, hoisin sauce, sesame oil, and Sriracha in a small bowl.
- Place chicken in a large bowl and and add 3 tbsp of the marinade mixture and set the rest of the marinade aside.
- Toss chicken around in the bowl to coat, then transfer to refrigerator and let rest at least 30 minutes, or up to 1 day.
Dressing
- To the remaining marinade, add red wine vinegar and 1 chopped green onion or leek and whisk.
Chicken
- Preheat a grill to medium heat. Brush grill lightly with oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through (165°F).
- Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips about 1/4-inch thick.
Salad
- In a large bowl toss together cabbage, chicken, carrots, almonds, 2 chopped green onions/leeks, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve.
Notes
To make this salad come together quickly, you can make the chicken/dressing or vegetables ahead of time. The dressing will keep for several days in the fridge. The chicken can be marinaded 1 day in advance.
