Grilled Ginger Sesame Chicken Salad

I love having a grill – and a husband that cooks for me when I work late! I came home to this beauty a few nights back and couldn’t have been more pleased. Fresh, bright flavor, crisp delicious ingredients with just enough bite, and perfectly grilled chicken. Paired with a Ginger flavored beer? The perfect meal to wind down with after a long day.

Grilled Ginger Sesame Chicken Salad

Grilled Ginger Sesame Chicken Salad
via menu musings

Marinade and dressing
1/4 cup soy sauce
3 Tbsp fresh ginger, peeled and finely chopped
1/4 cup canola oil
2 Tbsp hoisin sauce
1 Tbsp sesame oil
1 tsp sriracha sauce
1 tsp kosher salt
2 large chicken breasts, boneless and skinless
1/4 cup red wine vinegar
1/4 cup finely chopped green onions (white and green parts)

Salad
1 lb Napa cabbage, very thinly sliced
2 carrots, grated
3 green onions, thinly sliced and cut on the diagonal
2/3 cup freshly cut cilantro leaves, coarsely chopped
1/2 cup slivered almonds, dry toasted
1 tsp white sesame seeds, toasted
1 tsp black sesame seeds, toasted

Whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt to make the marinade. Put the two chicken breasts in a gallon sized zip-top bag and add 3 Tbsp of the marinade. Squeeze the air out of the bag so that the marinade comes into contact with the meat. With a meat pounder (or heavy pan, or empty bottle), pound the breasts to a uniform thickness. This will allow them to cook more evenly and also help tenderize the meat. Allow the flattened chicken breasts to marinade 30 minutes. To the remaining marinade, add in the vinegar and green onions. Now we have the dressing.
Grill the chicken. Cook them about 4 minutes per side or until there is no signs of pink and juices run clear when pierced with a small, sharp knife. Transfer the chicken to a cutting board and allow them to rest 15 minutes. Don’t cut them right away, all the juices will run out leaving you with dry meat! After the 15 minutes, you will cut them crosswise into 1/4″ inch thick slices.
In a large bowl, add the cabbage, carrots, green onions, cilantro, half of the sesame seeds, and half of the almonds. Add the chicken and mix together. Add just enough of the dressing to coat the salad lightly and toss together. Distribute salad to 4 – 6 plates. Re-whisk the dressing and drizzle a little over each salad. Garnish with the remaining almonds and sesame seeds on each salad.

image via my iphone

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