This crunchy and colorful ginger sesame chicken salad recipe was shared with us by Chef Curtis Stone. It’s from his popular cookbook, What’s For Dinner? delicious recipes for a busy life.

A brilliant Curtis Stone chicken recipe

The cookbook is Stone’s answer to how one can eat well when living a busy life. Although most of us can assume that we don’t have quite the same demands as a tv star/author/restaurateur/dad, most of us have schedules that often make it feel impossible to get a vibrant, healthy meal on the table, even if it is an easy ginger chicken salad recipe. But according to Stone, we can and his book serves up recipes to make it possible without added equipment or a sous chef.

We’re featuring this easy chicken salad recipe with ginger sesame dressing because it epitomizes that ideal. True, it isn’t a recipe guaranteed to get from raw ingredients to the table in 30 minutes or less. But you’ll find that much of the cooking time is actually inactive. Meaning? You can chop your veggies, read your mail or make out with your significant other while your grilled ginger chicken is cooking and cooling.

TO TRY: The World’s Greatest Tarragon Chicken Salad recipe

The ginger sesame chicken can be made in advance

Toward Curtis Stone’s goal of getting a great meal on the table while leading a busy life, you can make elements of this dish a day in advance.

The chicken can rest in the sesame ginger marinade overnight. Or, if you know you’ll really be pressed for time, marinate the ginger chicken then grill it the day before you plan to make the salad. Allow your grilled chicken to cool then store, refrigerated, in an airtight container.

Why this grilled chicken with sesame ginger dressing is sexy

If you don’t have time to put a healthy  meal on the table, then you probably don’t have time to even think about putting together a romantic evening. But with a recipe like this bold and vibrant Asian sesame chicken salad, you’ve got a plate full of aphrodisiacs without stress or fanfare.

Chile, almonds, cilantro and, of course, fresh ginger all make the big list of aphrodisiac foods. In fact, almonds are among the 10 Best Foods for Men’s Sexual Health. And ginger? Well, in case you hadn’t heard, ginger can raise your body temperature and get you in the mood to tear off all your clothes. Here’s more information on why ginger is one of my favorite aphrodisiacs.

Get great menu ideas for a romantic dinner for two

Grilled Ginger Sesame Chicken Salad

Print Recipe

Cook ModePrevent your screen from going dark

Course Main Course

Cuisine American

Dish Type Salad

Cooking Style Easy

Diet and Health healthy-ish, low carb

Seasonal summer

Ingredient chicken

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Author Curtis Stone

Ingredients

For the Ginger-Sesame Marinade/Dressing:

• 1/4 c reduced-sodium soy sauce
• 3 tbsp very finely chopped peeled fresh ginger
• 3 tbsp canola oil
• 2 tbsp Hoisin sauce
• 1 tbsp toasted sesame oil
• 1 tsp Sriracha sauce
• 1 tsp kosher salt
• 2 oz boneless skinless chicken breast halves {about 9each)
• 1/4 c red wine vinegar
• 1/4 c minced scallions {white and green parts)

For the salad:

• 1 lb napa cabbage halved lengthwise and very thinly sliced crosswise
• 2 carrots cut into matchstick-size strips
• 3 scallions {white and green parts) thinly sliced on a sharp diagonal
• 2/3 c lightly packed fresh cilantro leaves
• 1/2 c slivered almonds toasted*
• 1 tsp white sesame seeds toasted
• 1 tsp black sesame seeds optional

Instructions

• To make the marinade: In a medium bowl, whisk the soy sauce, ginger, canola oil, hoisin sauce,sesame oil, Sriracha,and salt to blend. Transfer 3 tablespoons of the mixture to a baking dish, then add the chicken and turn to coat it. Cover and refrigerate for 30 minutes, turning after 15 minutes, or up to 1 day, turning occasionally.
• To make the dressing: Whisk the vinegar and scallions into the remaining marinade. Set aside.
• Heat a grill pan over medium-high heat. Remove the chicken from the mari­nade, add to the grill pan, and cook for about 4 minutes per side, or until the 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 cool for 15 minutes.
• Cut the chicken crosswise into 1/4-inch-thick slices.
• To assemble the salad: In a large bowl,toss the chicken, cabbage, carrots, scal­lions, and cilantro with enough dressing to coat lightly.
• Mound the salad in the center of four plates. Re-whisk the dressing and driz­zle a little over and a round the salad. Sprinkle the almonds and sesame seeds over and serve.
• *TOASTING NUTS: To toast walnuts, pecans, or almonds, spread them on a large, rimmed baking sheet. Bake in a 350°F oven, stirring occasionally, until lightly toasted and fragrant, about 10 minutes. Transfer to a plate and let cool before using.

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Amy Reiley

Eat Something Sexy's Creator & Editor-in-Chief Amy Reiley is the award-winning author of five aphrodisiac cookbooks. She has her Master of Arts in Gastronomy, awarded by Le Cordon Bleu and The University of Adelaide.

Amy is considered a leading authority on aphrodisiacs and her work in the field of aphrodisiac food history and health science is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiacs and has brought her knowledge of aphrodisiac foods to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.

Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.

Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.

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