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Closeup of Ginger Sesame Chicken Salad on a glass plate with a glass of white wine

grilled ginger-sesame chicken salad

Course Main Course
Dish Type Salad
Cooking Style Easy
Diet and Health healthy-ish, low carb
Seasonal summer
Ingredient chicken
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 45 minutes
Servings 4
Created by 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

  1. 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.
  2. To make the dressing: Whisk the vinegar and scallions into the remaining marinade. Set aside.
  3. 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.
  4. Cut the chicken crosswise into 1/4-inch-thick slices.
  5. To assemble the salad: In a large bowl,toss the chicken, cabbage, carrots, scal­lions, and cilantro with enough dressing to coat lightly.
  6. 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.
  7. *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.