Grilled Ginger-Sesame Chicken Chopped Salad with Napa
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Grilled Ginger-Sesame Chicken Chopped Salad with Napa
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Grilled Ginger-Sesame Chicken Chopped Salad with Napa2022-12-202024-04-27/wp-content/uploads/2017/03/logo_ccf.pngCrossroads Community Farm/wp-content/uploads/2017/03/logo_ccf.png200px200px
3 chopped green onions, scallion, or leeks green and white parts
3-4 boneless skinless chicken breasts or thighs
1 napa cabbage halved lengthwise and thinly sliced crosswise
2 medium carrots cut into matchsticks
2/3 cup slivered or sliced almonds
1/2 cup cilantro leaves chopped
2 tsp black sesame seeds
Marinade
1
Whisk together soy sauce, ginger, olive oil, hoisin sauce, sesame oil, and Sriracha in a small bowl.
2
Place chicken in a large bowl and and add 3 tbsp of the marinade mixture and set the rest of the marinade aside.
3
Toss chicken around in the bowl to coat, then transfer to refrigerator and let rest at least 30 minutes, or up to 1 day.
Dressing
4
To the remaining marinade, add red wine vinegar and 1 chopped green onion or leek and whisk.
Chicken
5
Preheat a grill to medium heat. Brush grill lightly with oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through (165°F).
6
Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips about 1/4-inch thick.
Salad
7
In a large bowl toss together cabbage, chicken, carrots, almonds, 2 chopped green onions/leeks, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve.
NOTES
8
To make this salad come together quickly, you can make the chicken/dressing or vegetables ahead of time. The dressing will keep for several days in the fridge. The chicken can be marinaded 1 day in advance.
Ingredients
1/4 c low-sodium soy sauce
2 Tbsp finely minced ginger
3 Tbsp olive oil
2 Tbsp hoisin sauce
1 Tbsp toasted sesame oil
1 tsp Sriracha or garlic chili sauce
3 Tbsp red wine vinegar
3 chopped green onions, scallion, or leeks green and white parts
3-4 boneless skinless chicken breasts or thighs
1 napa cabbage halved lengthwise and thinly sliced crosswise
2 medium carrots cut into matchsticks
2/3 cup slivered or sliced almonds
1/2 cup cilantro leaves chopped
2 tsp black sesame seeds
Directions
Marinade
1
Whisk together soy sauce, ginger, olive oil, hoisin sauce, sesame oil, and Sriracha in a small bowl.
2
Place chicken in a large bowl and and add 3 tbsp of the marinade mixture and set the rest of the marinade aside.
3
Toss chicken around in the bowl to coat, then transfer to refrigerator and let rest at least 30 minutes, or up to 1 day.
Dressing
4
To the remaining marinade, add red wine vinegar and 1 chopped green onion or leek and whisk.
Chicken
5
Preheat a grill to medium heat. Brush grill lightly with oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through (165°F).
6
Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips about 1/4-inch thick.
Salad
7
In a large bowl toss together cabbage, chicken, carrots, almonds, 2 chopped green onions/leeks, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve.
NOTES
8
To make this salad come together quickly, you can make the chicken/dressing or vegetables ahead of time. The dressing will keep for several days in the fridge. The chicken can be marinaded 1 day in advance.
Notes
Grilled Ginger-Sesame Chicken Chopped Salad with Napa
