Grilled Ginger-Sesame Chicken Chopped Salad
Ingredients
Dressing and Marinade
-
¼
cup
low-sodium soy sauce
-
2
Tbsp
finely minced ginger
-
3
Tbsp
canola oil
-
2
Tbsp
hoisin sauce
-
1
Tbsp
toasted sesame oil
-
1
tsp
Sriracha
-
½
tsp
salt
-
¼
cup
red wine vinegar
-
¼
cup
chopped green onions
Salad
-
2
(9 oz)
boneless skinless chicken breasts
-
1
lb
napa cabbage
-
1½ - 2
cups
matchstick carrots
-
⅔
cup
slivered or sliced almonds
-
½
cup
cilantro leaves
-
3
chopped green onions
-
1
tsp
white sesame seeds
-
1
tsp
black sesame seeds
Instructions
- Prepare the marinade by whisking together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha, and salt.
- Add chicken breasts to a resealable bag with 3 Tbsp of the marinade, seal, and refrigerate for at least 30 minutes.
- For the dressing, mix red wine vinegar and chopped green onions into the remaining marinade and set aside.
- Heat a grill or grill pan over medium-high heat and oil it lightly.
- Grill the marinated chicken for about 4 minutes on each side until fully cooked.
- Let the chicken rest for 10 minutes, then slice it into strips.
- In a large bowl, combine cabbage, chicken, carrots, almonds, green onions, and cilantro, then toss with enough dressing to coat.
- Top with sesame seeds and serve.
Nutrition Facts (estimated)
Servings
4 servings
Calories
482
Total fat
28g
Total carbohydrates
25g
Total protein
35g
Sodium
1220mg
Cholesterol
82mg
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