Grilled Ginger-Sesame Chicken Salad |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A flavorful oriental salad from Curtis Stone via . 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) |
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) |
Directions:
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.
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