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Grilled Chicken Ginger-Sesame Cabbage Salad

Here's how you make Grilled Chicken Ginger-Sesame Cabbage Salad
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  • Servings: 4
  • Prep: 20m
  • Cook: 10-16m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons chopped ginger (finely chopped)
  • 1/3 cup oil (canola)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil (toasted)
  • 2 to 4 teaspoons hot sauce (Sriracha)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 to 1/4 pounds boneless skinless chicken breasts (4 breasts)
  • 1/4 cup red wine vinegar
  • 1/4 cup scallions, minced
  • FOR SALAD
  • 1 pound cabbage (napa cabbage, thinly sliced)
  • 2 carrots, julienned
  • 3 scallions, thinly sliced
  • 1/3 to 2/3 cup cilantro leaves, chopped
  • 1/2 cup slivered almonds
  • 1 tablespoon sesame seeds
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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