Grilled Ginger-Sesame Chicken Chopped Salad with Napa
Carrot, Cilantro, Napa Cabbage
December 20, 2022
from the Greenlife Philosophy Blog: https://www.greenlifephilosophy.com/grilled-ginger-sesame-chicken-chopped-salad/
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
1Whisk together soy sauce, ginger, olive oil, hoisin sauce, sesame oil, and Sriracha in a small bowl.
2Place chicken in a large bowl and and add 3 tbsp of the marinade mixture and set the rest of the marinade aside.
3Toss chicken around in the bowl to coat, then transfer to refrigerator and let rest at least 30 minutes, or up to 1 day.
Dressing
1To the remaining marinade, add red wine vinegar and 1 chopped green onion or leek and whisk.
Chicken
1Preheat 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).
2Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips about 1/4-inch thick.
Salad
1In 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
1To 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.
