How To Make Grilled Ginger-Sesame Chicken Chopped Salad
This grilled chicken chopped salad mixes veggies, nuts, and sesame seeds for a refreshing salad that’s tossed in tangy ginger-toasted sesame oil dressing.
In a mixing bowl, whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha, and salt, to taste.
Add chicken breasts to a large resealable bag and add 3 tablespoons of the marinade mixture, reserving remaining.
Seal bag and rub marinade over chicken, then transfer chicken to the refrigerator and let rest at least 30 minutes or up to 1 day.
Add red wine vinegar and chopped green onions to the remaining dressing mixture and whisk to blend. Set aside. Chill in refrigerator if marinating chicken longer than 1 hour.
Heat a grill or grill pan over the stovetop over medium-high heat. Brush grill lightly with canola oil.
Place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through. It should register to 165 degrees F in the center of the chicken when tested with a meat thermometer.
Transfer to a cutting board and let rest for 10 minutes. Then, cut chicken crosswise into strips about ¼-inch thick.
In a large bowl toss together cabbage, chicken, carrots, almonds, green onions, and cilantro with enough dressing to coat salad.
Sprinkle top with sesame seeds and serve.
- Calories: 504.15kcal
- Fat: 30.83g
- Saturated Fat: 3.14g
- Trans Fat: 0.05g
- Monounsaturated Fat: 16.85g
- Polyunsaturated Fat: 8.55g
- Carbohydrates: 18.69g
- Fiber: 6.48g
- Sugar: 7.28g
- Protein: 40.16g
- Cholesterol: 99.52mg
- Sodium: 920.32mg
- Calcium: 242.39mg
- Potassium: 1210.75mg
- Iron: 3.33mg
- Vitamin A: 659.90µg
- Vitamin C: 57.82mg
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