Grilled Chicken Ginger-Sesame Cabbage Salad
Recipe: #23673
May 04, 2016
Categories: Cabbage, July 4th, Labor Day, Gluten-Free, No Eggs, Non-Dairy, Spicy, Kosher Meat, more
"A most delicious summer salad!"
Ingredients
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Nutritional
- Serving Size: 1 (378.6 g)
- Calories 563.6
- Total Fat - 36.5 g
- Saturated Fat - 5.4 g
- Cholesterol - 96.9 mg
- Sodium - 1894 mg
- Total Carbohydrate - 17.6 g
- Dietary Fiber - 6.5 g
- Sugars - 4.3 g
- Protein - 42.9 g
- Calcium - 173.7 mg
- Iron - 4.8 mg
- Vitamin C - 69.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large bowl, whisk together all the marinade ingredients (first 8 ingredients) 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 4 hours minutes, or overnight, turning occasionally. With the remaining 1/4 cup marinade, add the vinegar and scallions. Set aside.
Step 2
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.
Step 3
Meanwhile, toss cabbage, carrots, scallions, cilantro, sliced chicken, and almonds together with the reserved 1/4 cup dressing. Evenly spread the salad over 4 plates and top with sesame seeds. Serve immediately.
Tips
No special items needed.