Wednesday, January 7, 2015

Grilled Ginger-Sesame Chicken Chopped Salad

This dish was given to me during a freezer meal swap last summer and it is absolutely delicious! I couldn't stop picking at the chicken while cutting it! The marinade gives so much flavor to the chicken and grilling it adds even more flavor. Thanks for introducing me to this fabulous meal, Elizabeth! (Recipe from here.)

Dressing and Marinade:
1/4 cup low-sodium soy sauce
2 tbsp finely minced ginger
3 tbsp canola oil
2 tbsp hoisin sauce
1 tbsp toasted sesame oil
1 tsp sriracha
1/2 tsp salt, more to taste if desired
1/4 cup red wine vinegar
1/4 cup chopped green onions, green and white parts

2 (9-oz) boneless skinless chicken breasts
1 lb napa cabbage, halved lengthwise and thinly sliced crosswise
1.5-2 cups matchstick carrots, or 2 med carrots cut into matchsticks
2/3 cup slivered or sliced almonds, toasted
1/2 cup cilantro leaves, chopped
3 chopped green onions, green and white parts
1 tsp white sesame seeds, toasted
1 tsp black sesame seeds (or an addt'l 1 tsp white, toasted)

For the marinade:
In a mixing bowl, whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt. Add chicken breasts to a large resealable bag and add 3 tbsp of marinade mixture, reserving remaining. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 3 minutes, or up to 1 day.

For the dressing:
Add red wine vinegar and 1/4 cup chopped green onions to marinade mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).

For the salad:
Heat a grill or grill pan over stove top over medium-high heat. Brush grill lightly with canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through. Transfer to a cutting board and let rest 10 minutes; cut crosswise into strips about 1/4" thick.

To assemble salad:
In a large bowl, toss together cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve.

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