Grilled Ginger-Sesame Chicken Chopped Salad Recipe

Grilled Ginger-Sesame Chicken Chopped Salad Recipe

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.

Preparation: 50 minutes
Cooking: 10 minutes
Total: 1 hour

Serves:

Ingredients

For Dressing and Marinade:

  • ¼cuplow sodium soy sauce
  • 2tbspginger,finely minced
  • 3tbspcanola oil
  • 2tbsphoisin sauce
  • 1tbspsesame oil,toasted
  • 1tspsriracha
  • ½tspsalt,then more to taste as desired
  • ¼cupred wine vinegar
  • ¼cupgreen onions,chopped, green and white parts

For Salad:

  • 2boneless skinless chicken breasts,(9 oz)
  • 1lbnapa cabbage,halved lengthwise and thinly sliced crosswise
  • cupsmatchstick carrots,or 2 medium carrots cut into matchsticks
  • cupalmonds,slivered or sliced, toasted
  • ½cupcilantro leaves,chopped
  • 3green onions,chopped, green and white parts
  • 1tspwhite sesame seeds,toasted
  • 1tspblack sesame seeds,or an additional 1 white, toasted

Instructions

Marinade:

  1. In a mixing bowl, whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha, and salt, to taste.

  2. Add chicken breasts to a large resealable bag and add 3 tablespoons of the marinade mixture, reserving remaining.

  3. 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.

Dressing:

  1. 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.

Salad:

  1. Heat a grill or grill pan over the stovetop over medium-high heat. Brush grill lightly with canola oil.

  2. 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.

  3. Transfer to a cutting board and let rest for 10 minutes. Then, cut chicken crosswise into strips about ¼-inch thick.

  4. In a large bowl toss together cabbage, chicken, carrots, almonds, green onions, and cilantro with enough dressing to coat salad.

  5. Sprinkle top with sesame seeds and serve.

Nutrition

  • 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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