Grilled Ginger-Sesame Chicken Salad

Grilled Ginger-Sesame Chicken Salad
Lately, I’ve been falling into that old trap of mine – how just when something starts going the right way, you wonder why it isn’t going even further.  You want to know how long it will take you to get to milestone 20 instead of celebrating milestone 2.

John does a great job of keeping me sane when things like this happen.  He reminds me that we’re totally normal, that my ambition is one of my best features, that good things will come.  They might even be right around this bend and we will get there soon.  He does so much for me that sometimes it’s nice to pay him back.

When I saw Curtis Stone’s cookbook, I immediately bookmarked the Grilled Chicken salad.  John loves to joke that in order to give up the pounds he’s put on since we’ve met (my fault, of course, if you ask him) he will have to eat grilled chicken and salad every day for the rest of his life.  I disagree but when a salad tastes THIS good, heck, I could eat it every day.  The chicken was our favorite part and if you wanted to sub the cabbage for a heartier green salad, feel free.  I think it would pair wonderfully!

Grilled Ginger-Sesame Chicken Salad

Serves: 4
Marinade / Dressing:
1/4 cup low-sodium soy sauce
3 tablespoons fresh ginger, peeled and finely chopped
3 tablespoons canola oil
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
2 teaspoons sriracha
1 teaspoon salt
2 chicken breasts
1/4 cup red wine vinegar
1/4 cup scallions, minced

1 pound napa cabbage, thinly sliced
2 carrots, julienned
3 scallions, thinly sliced
2/3 cup cilantro leaves, chopped
1/2 cup slivered almonds
2 teaspoons white sesame seeds
Marinade:  In a large bowl, whisk together soy sauce, ginger, oil, hoisin sauce, sesame oil, sriracha, and salt, until well combined.  Remove 1/4 cup of the mixture into a small baking dish.  Add the chicken and turn to coat.  Cover and refrigerate for at least 30 minutes, or overnight, turning occasionally.

With the remaining mixture, add the vinegar and scallions.  Set aside.

Salad:  Heat a grill pan over medium-high heat.  Remove the chicken from the marinade and grill the chicken about 5-8 minutes per side, until cooked through.  Transfer to a cutting board and let rest for 15 minutes.  Then slice the chicken into thin slices.

Meanwhile, toss cabbage, carrots, scallions, cilantro, sliced chicken, and almonds together with the dressing.  Evenly spread the salad over 4 plates and top with sesame seeds.  Serve immediately.

Until the next time my oven is on…

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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