Prep time: 40 mins | Cook time: 10 mins | Resting time: 10 mins | Ready in 50 mins | Servings: 4
Summer is almost here, and I cannot wait for our traditional backyard bbq. The kids are excited! I also have been wanting to make this easy, fresh grilled-ginger chicken chopped salad to pair with our fave bbq.
Ingredients
Dressing and Marinade:
3 tablespoons canola oil
2 tablespoons finely minced ginger
1/4 c. low-sodium soy sauce
2 tablespoons hoisin sauce
1 teaspoon Sriracha (add a little more if desired)
1 tablespoon toasted sesame oil (I used regular un-toasted)
1/2 teaspoon salt, then more to taste as desired
1/4 c. chopped green onions, green and white parts
1/4 c. red wine vinegar
Salad:
1 pound napa cabbage, halved lengthwise and thinly sliced crosswise
1/2 c. cilantro leaves, chopped
1 1/2 – 2 c. matchstick carrots, or 2 medium carrots cut into matchsticks
2/3 c. slivered or sliced almonds, toasted
3 chopped green onions, green and white parts
2 (9 ounces) boneless skinless chicken breasts
1 teaspoon black sesame seeds (or an additional 1 teaspoon white, toasted)
1 teaspoon white sesame seeds, toasted
How to make Grilled Ginger-Sesame Chicken Chopped Salad
Marinade:
Step 1: Combine the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha, and 1/2 tsp salt in a mixing bowl (or 2 cup liquid measuring cup) until well mixed. If desired, you can add more salt.
Step 2: To a large resealable bag, add the chicken breasts along with 3 tbsp of the marinade, setting the rest aside. Seal the bag and coat the chicken with the marinade. Place in the fridge for at least 30 minutes to let the chicken rest or up to 1 day.
To make the dressing:
Step 3: To the rest of the dressing mixture, add the red wine and 1/4 c. chopped green onions. Mix well until blended. Set the dressing aside or chill in the fridge if you are marinating the chicken for more than an hour.
For the salad:
Step 4: On medium-high, heat a grill or a grill pan on the stovetop. Lightly brush the grill with canola or vegetable oil. On the grill, place the marinated chicken and cook for about 4 minutes on each side or until completely cooked and the internal temperature of the chicken reached 165 degrees.
Step 5: To a cutting board, transfer the chicken when done and allow it to rest for about 10 minutes. Slice the chicken crosswise into about 1/4-inch strips.
Assemble salad:
Step 6: Place the cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro in a large bowl. Toss well and add enough dressing to coat the salad. Lastly, sprinkle with sesame seeds.
Step 7: Serve and enjoy!
Nutrition Facts:
Amount Per Serving: Calories 482, Calories from Fat 252, Fat 28g43%, Saturated Fat 3g19%, Cholesterol 82mg27%, Sodium 1220mg53%, Potassium 1318mg38%, Carbohydrates 25g8%, Fiber 7g29%, Sugar 10g11%, Protein 35g70%, Vitamin A 19397IU388%, Vitamin C 43mg52%, Calcium 204mg20%, Iron 3mg17%
Ingredients
- Dressing and Marinade:
- 3 tablespoons canola oil
- 2 tablespoons finely minced ginger
- 1/4 c. low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon Sriracha (add a little more if desired)
- 1 tablespoon toasted sesame oil (I used regular un-toasted)
- 1/2 teaspoon salt, then more to taste as desired
- 1/4 c. chopped green onions, green and white parts
- 1/4 c. red wine vinegar
- Salad:
- 1 pound napa cabbage, halved lengthwise and thinly sliced crosswise
- 1/2 c. cilantro leaves, chopped
- 1 1/2 - 2 c. matchstick carrots, or 2 medium carrots cut into matchsticks
- 2/3 c. slivered or sliced almonds, toasted
- 3 chopped green onions, green and white parts
- 2 (9 ounces) boneless skinless chicken breasts
- 1 teaspoon black sesame seeds (or an additional 1 teaspoon white, toasted)
- 1 teaspoon white sesame seeds, toasted
Instructions
Marinade:
Step 1: Combine the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha, and 1/2 tsp salt in a mixing bowl (or 2 cup liquid measuring cup) until well mixed. If desired, you can add more salt.
Step 2: To a large resealable bag, add the chicken breasts along with 3 tbsp of the marinade, setting the rest aside. Seal the bag and coat the chicken with the marinade. Place in the fridge for at least 30 minutes to let the chicken rest or up to 1 day.
To make the dressing:
Step 3: To the rest of the dressing mixture, add the red wine and 1/4 c. chopped green onions. Mix well until blended. Set the dressing aside or chill in the fridge if you are marinating the chicken for more than an hour.
For the salad:
Step 4: On medium-high, heat a grill or a grill pan on the stovetop. Lightly brush the grill with canola or vegetable oil. On the grill, place the marinated chicken and cook for about 4 minutes on each side or until completely cooked and the internal temperature of the chicken reached 165 degrees.
Step 5: To a cutting board, transfer the chicken when done and allow it to rest for about 10 minutes. Slice the chicken crosswise into about 1/4-inch strips.
Assemble salad:
Step 6: Place the cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro in a large bowl. Toss well and add enough dressing to coat the salad. Lastly, sprinkle with sesame seeds.
Step 7: Serve and enjoy!
